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-> [American, Appetizers, Dressings, North American, Scallops, Seafood, Vinaigrette] -> [Scallops & mussels, vinaigrette Recipe] |
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Scallops & mussels, vinaigrette
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| Artist: |
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| Categories: |
American, Appetizers, Dressings, North American, Scallops, Seafood, Vinaigrette |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 36
| | Bay scallops | | 1
| cup | Lemon juice, or more if need | | 36
| | Mussells, cleaned and de-bea | | 36
| | Asparagus | | 1
| | Boston lettuce | | 1
| tsp | Parsley-chopped | | | Dijon mustard vinaigrette: | | 1
| | Egg yolk | | 4
| tbsp | Dijon mustard | | 1
| | Egg-hard boiled, chopped | | 1/2
| tsp | Pepper | | 1/2
| tsp | Salt | | | Sugar-pinch of | | 1
| tbsp | Onion-minced | | 1
| | Garllic clove-minced | | 2
| tsp | Shallots-minced | | 2
| tsp | Oregano | | 1
| tsp | Basil | | 2
| tsp | Parsley-chopped | | 1
| cup | Olive oil | | 3
| tbsp | White wine | | 3
| tbsp | White vinegar |
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Procedures:
| 1 | Fat grams per serving: approx. cook time: 01:30 remove small white muscle from scallops & mar-inate in lemon juice for one hour. | | 2 | Steam mussels, discarding any that do not open. | | 3 | Set aside. | | 4 | Cook asparagus in boiling, salted water for 6-8 min. or until al dente. | | 5 | Drain & cool. | | 6 | Drain off lemon juice from scallops. | | 7 | Mix scallops & mussels together w/ dijon mustard vinaigrette. | | 8 | Prepare a bed of lettuce & lay as- paragus on top. | | 9 | Arrange mussels & scallops across the asparagus. | | 10 | Sprinkle with parsley and serve. | | 11 | Vinaigrette: combine egg yolk & mus- tard. | | 12 | Add all ingredients except oil,wine & vinegar. | | 13 | Add oil slowly in stream then add white wine & white vinegar. | | 14 | When asparagus isn"t in season,fresh,halved bartlett pears or halved avocado may be substi- tuted. | | 15 | This dish may also be served as a main course in greater quantities |
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