Scallops & Mussels, Vinaigrette

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Servings: 6 Difficulty: Advanced
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Fresh steamed seafood tossed in a creamy Dijon vinaigrette, served atop crisp asparagus and lettuce.
Scallops & Mussels~ Vinaigrette recipe image
Scallops & Mussels~ Vinaigrette recipe image
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Scallops & Mussels, Vinaigrette

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 989.0

Description

This vibrant seafood dish combines the sweetness of fresh bay scallops and mussels with the tangy richness of a homemade Dijon vinaigrette. The mussels are steamed until just open, retaining their briny ocean flavor, while the scallops are briefly marinated in lemon juice to enhance their delicate texture. Served over a bed of crisp Boston lettuce and tender-crisp blanched asparagus, this recipe offers a beautiful contrast of colors and textures. The vinaigrette, emulsified with egg yolk and Dijon mustard, provides a creamy, zesty dressing that ties the ingredients together perfectly. It is an elegant yet simple meal ideal for spring dinners or light summer lunches, requiring minimal cooking time but delivering maximum flavor.

Ingredients

Directions

  1. Prepare the vinaigrette: In a mixing bowl, combine 1 egg yolk and 4 tablespoons of Dijon mustard.
  2. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, a pinch of sugar, 1 tablespoon minced onion, 1 minced garlic clove, 2 teaspoons minced shallots, 2 teaspoons oregano, 1 teaspoon basil, and 2 teaspoons chopped parsley to the bowl.
  3. Slowly drizzle in 1 cup of olive oil while whisking constantly to create a smooth emulsion.
  4. Stir in 3 tablespoons white wine and 3 tablespoons white vinegar. Mix well and set aside.
  5. Marinate the scallops: Place 36 bay scallops in a bowl and cover with 1 cup of lemon juice. Let sit for 1 hour.
  6. Steam the mussels: Place 36 cleaned mussels in a steamer basket over boiling water. Cover and steam until they open, discarding any that remain closed.
  7. Cook the asparagus: Bring a pot of salted water to a boil. Add 36 asparagus spears and boil for 6-8 minutes until al dente. Drain and cool under cold water.
  8. Drain the lemon juice from the marinated scallops.
  9. In a large bowl, gently toss the drained scallops and steamed mussels with the prepared Dijon vinaigrette.
  10. Arrange the Boston lettuce leaves on a serving platter.
  11. Place the cooked asparagus on top of the lettuce bed.
  12. Spoon the scallop and mussel mixture over the asparagus.
  13. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 989.0kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 1.9g10%
Cholesterol 315.0mg105%
Sodium 5059.9mg211%
Total Carbohydrate 88.6g30%
Dietary Fiber 19.4g78%
Sugars 67.2g
Protein 137.4g275%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If asparagus is not in season, you can substitute it with fresh halved Bartlett pears or halved avocado for a different texture and flavor profile.

This dish can be served as a main course in greater quantities or as a substantial appetizer.

Ensure all mussels are cleaned properly and discard any with broken shells before cooking.

Keywords: scallops, mussels, vinaigrette, dijion mustard, asparagus, seafood salad, lemon juice, steamed mussels, bay scallops, boston lettuce, spring dinner, light meal, seafood appetizer, fresh herbs
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