Scallops & mussels~ vinaigrette

Yield: 6 Servings

Ingredients:

36 Bay scallops
1 c Lemon juice or more if need
36 Mussells cleaned and de-bea
36 Asparagus
1 Boston lettuce
1 ts Parsley-chopped Dijon mustard vinaigrette:
1 Egg yolk
4 tb Dijon mustard
1 Egg-hard boiled chopped
1/2 ts Pepper
1/2 ts Salt Sugar-pinch of
1 tb Onion-minced
1 Garllic clove-minced
2 ts Shallots-minced
2 ts Oregano
1 ts Basil
2 ts Parsley-chopped
1 c Olive oil
3 tb White wine
3 tb White vinegar

Instructions:

Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels discarding any that do not open. Set aside. Cook asparagus in boiling salted water for 6-8 min. or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except oil wine & vinegar. Add oil slowly in stream then add white wine & white vinegar. When asparagus isn't in season fresh halved Bartlett pears or halved avocado may be substi- tuted. This dish may also be served as a main course in greater quantities.