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SCALLOPS & MUSSELS, VINAIGRETTE

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) 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.
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Discard any Chipotle mussels with orange mayonnaise ~--------------------------ORANGE MAYONNAIS E----------------------------- * Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should Cuban potato salad with scallion vinaigrette Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Set aside. When cool, transfer to a large bowl and combine with black beans. In a blender combine the scallions, sour cream and lemon juice. Pulse a few time Fennel and apple salad with cider vinaigrette Quarter, core and thinly slice the Granny Smith apple Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates, spr Raspberry vinaigrette Combine all ingredients except oil, adjusting seasoning to taste. 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Contributor: cooking light Broccoli a la vinaigrette cut broccoli in flowerettes. peel the stalk past the tough outer skin and cut into sticks 2 inches long and 1/2 inch wide. bring salted water to a boil and add broccoli and cook uncovered on high heat for 5 minutes. remove from the water and arrange on a Warm potato-tomato salad with dijon vinaigrette Make the vinaigrette: In a bowl, whisk together the mustard, vinegar, and salt. Whisk in the olive oil gradually, then season with pepper. Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a Sea scallops with corn coulis and tomatoes Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softe ned, about 1 minute. Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on ed Spinach salad with orange vinaigrette Preheat the oven to 350 degrees F. Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator. In a blender, combine the orange zest, or Marinated flank salad with spicy vinaigrette Place lime juice to scallions in a small bowl and combine. Place steak in a shallow dish and pour marinade over to completely coat. Transfer to refrigerator and marinate 1 hour. Remove steak from refrigerator 30 minutes before cooking; let sit at room t Scallops for punky Try this refreshing scallop salad from Fla. Dept of Natural Resources. Thaw scallops; rinse; drain well. combine water, juice, 1/2 tsp salt, peppercorns and onion in saucepan, bring to boil. Simmer 5 mins. Add scallops, cover and simmer gently 10 Warm asparagus with tarragon vinaigrette This simple dish has such a compelling taste, you'll never have leftovers. Trim the asparagus, discarding woody ends. Steam the spears whole, for about 3 or 4 minutes, until just tender when pierced with a fork. Do not overcook. Rinse i Broiled bay scallops Preheat broiler. Rinse scallops and pat dry. Place in a baking dish. Season with paprika and pepper on al sides. Sprinkle with lemon juice. Broil scallops about 3" from heat source 3 minutes, until they turn opaque. Turn to make certain t