Scallops And Mussels Vinaigrette Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
36 bay scallops
1 cup lemon juice -- or more if needed
36 mussells -- cleaned and de-bearded
36 asparagus
1 Boston lettuce
1 teaspoon parsley -- chopped
***Dijon Mustard Vinaigrette***
1 egg yolk
4 tablespoons Dijon mustard
1 egg-hard boiled -- chopped
1/2 teaspoon pepper
1/2 teaspoon salt
1 pinch sugar
1 tablespoon onion -- minced
1 clove garlic -- minced
2 teaspoons shallots -- minced
2 teaspoons oregano
1 teaspoon basil
2 teaspoons parsley -- chopped
1 cup olive oil
3 tablespoons white wine
3 tablespoons white vinegar

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Directions:

Remove small white mussel from scallops & marinate 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 minutes or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together with Dijon Mustard Vinaigrette.

Prepare a bed of lettuce & lay asparagus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve.

VINAIGRETTE: Combine egg yolk & mustard. Add all ingredients except oil, wine & vinegar. Add oil slowly in stream then add white wine & white vinegar.

This recipe from CDKitchen for Scallops And Mussels Vinaigrette serves/makes 6

Recipe ID: 60795

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