Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

36 ea Bay scallops
1 c Lemon juice, or more if need
36 ea Mussells, cleaned and de-bea
36 ea Asparagus
1 ea Boston lettuce
1 ts Parsley-chopped
1 x Dijon mustard vinaigrette:
1 ea Egg yolk
4 tb Dijon mustard
1 ea Egg-hard boiled, chopped
1/2 ts Pepper
1/2 ts Salt
1 x Sugar-pinch of
1 tb Onion-minced
1 ea 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

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.

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