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Scallops & Mussels, Vinaigrette

Scallops & Mussels, Vinaigrette is a home-style recipe made with Bay Scallops, Lemon Juice, Mussels De Bearded, Asparagus, Boston Lettuce, and Parsley Chopped Dijon Mustard Vinaigrette. Serves 6.

Ingredientes

• 36.0 Bay Scallops
• 1.0 cup Lemon Juice
• 36.0 Mussels De Bearded
• 36.0 Asparagus

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Preparo (prévia)

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. 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..

2. 2

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