Scallops and Mussels, Vinaigrette
| Yield: | 6 Servings |
| Categories: | Seafood, American, Appetizers |
| 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 |
| Dijon mustard vinaigrette: | ||
| 1 | Egg yolk | |
| 4 | tb | Dijon mustard |
| 1 | Egg-hard boiled, chopped | |
| 1/2 | ts | Pepper |
| 1/2 | ts | Salt |
| 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 |
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