Scallops & Mussels, Vinaigrette

This elegant yet simple dish highlights the natural sweetness of fresh scallops and mussels, elevated by a rich Dijon mustard vinaigrette. The combination of tender seafood, crisp asparagus, and the sharp brightness of lemon and white vinegar creates a balanced and refreshing meal. Perfect for a light summer dinner or an impressive appetizer, it brings a touch of coastal cuisine to your table. The creamy emulsion of the dressing coats the shellfish beautifully, while the fresh herbs add a fragrant finish. Serve over a bed of crisp lettuce for a complete, healthy, and flavorful experience that is both satisfying and sophisticated.

Cooking Method: Boiling, Steaming

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 989.0

Dietary: Gluten-free

Description

This elegant yet simple dish highlights the natural sweetness of fresh scallops and mussels, elevated by a rich Dijon mustard vinaigrette. The combination of tender seafood, crisp asparagus, and the sharp brightness of lemon and white vinegar creates a balanced and refreshing meal. Perfect for a light summer dinner or an impressive appetizer, it brings a touch of coastal cuisine to your table. The creamy emulsion of the dressing coats the shellfish beautifully, while the fresh herbs add a fragrant finish. Serve over a bed of crisp lettuce for a complete, healthy, and flavorful experience that is both satisfying and sophisticated.

Ingredients

36 Bay Scallops
1 cup Lemon juice, or more if need
36 Mussells, cleaned and de-bea
36 Asparagus
1 Boston Lettuce
1 teaspoon Parsley-chopped

Directions

1
Prepare the vinaigrette by combining egg yolk and Dijon mustard in a bowl.
2
Add chopped hard-boiled egg, pepper, salt, sugar, minced onion, minced garlic, minced shallots, oregano, basil, and chopped parsley to the yolk mixture.
3
Slowly drizzle in olive oil while whisking continuously to create a smooth emulsion.
4
Stir in white wine and white vinegar to finish the vinaigrette.
5
Marinate the scallops in lemon juice for one hour, then drain off the excess juice.
6
Steam the cleaned mussels until they open, discarding any that remain closed.
7
Boil asparagus in salted water for 6-8 minutes until al dente, then drain and cool.
8
Toss the drained scallops and steamed mussels with the Dijon mustard vinaigrette.
9
Arrange a bed of Boston lettuce on serving plates and top with the cooled asparagus.
10
Spoon the scallop and mussel mixture over the asparagus.
11
Sprinkle with fresh 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 or fresh, you may substitute with halved Bartlett pears or halved avocado for a creamy contrast.

This dish can be served as a main course by increasing the quantity of seafood and adding a side of crusty bread.

Ensure mussels are properly cleaned and debearded before steaming. Discard any mussels that do not open after cooking.

Keywords: scallops, mussels, vinaigrette, dijon mustard, seafood, asparagus, lemon, steamed, salad, summer dinner, fresh herbs, olive oil, white wine, lettuce, parsley, appetizer, light meal, coastal cuisine, emulsion, healthy, elegant

Read it online: https://www.chefs-mate.com/recipe/scallops-mussels-vinaigrette/