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Title: Scallops & Mussels,Vinaigrette/1I02
Yield: 6 Servings

Ingredients

     36    bay scallops
      1 c  lemon juice, or more if need
     36    mussells, cleaned and de-bea
     36    asparagus
      1    boston lettuce
      1 ts parsley-chopped
      1    dijon mustard vinaigrette:
      1    egg yolk
      4 tb dijon mustard
      1    egg-hard boiled, chopped
    1/2 ts pepper
    1/2 ts salt
      1    sugar-pinch of
      1 tb onion-minced
      1    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

Instructions

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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