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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 6 |
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Directions: 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.
Ingredients:
36 Bay scallops
1 Cup(s) Lemon juice, or more if need
36 Mussells, cleaned and de-bea
36 Asparagus
1 Boston lettuce
1 Teaspoon(s) Parsley-chopped
1 Egg yolk
4 Tablespoon(s) Dijon mustard
1 Egg-hard boiled, chopped
1/2 Teaspoon(s) Pepper
1/2 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1 Tablespoon(s) Onion-minced
1 Garllic clove-minced
2 Teaspoon(s) Shallots-minced
2 Teaspoon(s) Chervil
1 Teaspoon(s) Basil
1 Cup(s) Lemon juice, fresh
3 Tablespoon(s) White wine
3 Tablespoon(s) Plain salt (non-iodized) |
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