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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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Watch carefully. Break off any woody parts of the asparagus stalks. Bring lightly salted water to boil in a medium skillet, add Beet carpaccio salad with mint vinaigrette Preheat oven to 350F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until be Sizzling sichuan scallops PAT DRY THE SCALLOPS. In a bowl, toss scallops with the marinade; set aside for 30 minutes. In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornstarch; set aside. Preheat the wok over medium-high heat. Add 2 tablespoons Potato soup with saffron and mussels Before starting, check that all the mussels are closed, or tap them a few times, to close them. Throw out any that remain open! Now, put the mussels and wine in a shallow pot. Cover and put on a high heat until the liquid begins to bubble. Take them out o Champagne risotto w. scallops Melt butter in heavy medium saucepan over medium heat. Add onions; saute 1 minute. Add rice; saute 2 minutes. Add Champagne; simmer until almost all liquid evaporates stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender Mixed green salad with tarragon vinaigrette Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. whisk in tarragon. toss greens with dressing in a large bowl and season with salt and pepper. Contributor: Gourmet Septe Grilled halibut with lemon-basil vinaigrette Whisk lemon juice, olive oil, crushed garlic cloves and gra ted lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature Perky garlic scallops Wash and pat dry scallops. pour juice of 1 lemon over scallops and set aside. 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