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Scallops & Mussels, Vinaigrette

Scallops & Mussels, Vinaigrette comes together with Bay Scallops, Lemon Juice, Asparagus, Boston Lettuce, and Egg Yolk. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 36
• 1 cup
• 36
• 1
• 1
• 1
• 4 tbsp
• 1
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 1
• 2 tsp
• 2 tsp
• 1
• 2 tsp
• 1 cup
• 3 tbsp
• 3 tbsp

Method (preview)

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.