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Scallops & Mussels, Vinaigrette

Scallops & Mussels, Vinaigrette comes together with Lemon Juice, Pepper, Salt, Onion Minced, and Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Zutaten

• 1 cup
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 1 cup
• 3 tbsp

Zubereitung (Vorschau)

1. 1

   Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour.

2. 2

   Steam mussels, discarding any that do not open.

3. 3

   Set aside.

4. 4

   Cook asparagus in boiling, salted water for 6-8 min. or until al dente.

5. 5

   Drain & cool.

6. 6

   Drain off lemon juice from scallops.

7. 7

   Mix scallops & mussels together w/

8. 8

   Dijon Mustard Vinaigrette.

9. 9

   Prepare a bed of lettuce & lay as- paragus on top.

10. 10

    Arrange mussels & scallops across the asparagus.

11. 11

    Sprinkle with parsley and serve.

12. 12

    VINAIGRETTE: Combine egg yolk & mus- tard.

13. 13

    Add all ingredients except oil,wine & vinegar.

14. 14

    Add oil slowly in stream then add white wine & white vinegar.

15. 15

    When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted.