Scallops & Mussels,Vinaigrette/1 I02
Description
This American sauce features Bay scallops, Lemon juice, or more if need, Mussells, cleaned and de-bea. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Fat grams small white muscle from scallops & mar-inate in lemon juice for one hour.
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Steam mussels, discarding any that do not open.
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Set aside.
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Cook asparagus in boiling, salted water for 6-8 min.
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or until al dente.
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Drain & cool.
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Drain off lemon juice from scallops.
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Mix scallops & mussels together w/ Dijon Mustard Vinaigrette.
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Prepare a bed of lettuce & lay as- paragus on top.
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Arrange mussels & scallops across the asparagus.
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Sprinkle with parsley and serve.
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VINAIGRETTE: Combine egg yolk & mus- tard.
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Add all ingredients except oil,wine & vinegar.
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Add oil slowly in stream then add white wine & white vinegar.
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When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted.
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This dish may also be served as a main course in greater quantities
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1809.0kcal
- % Daily Value *
- Total Fat 80.4g124%
- Saturated Fat 13.3g67%
- Cholesterol 678.2mg227%
- Sodium 7874.3mg329%
- Total Carbohydrate 124.4g42%
- Dietary Fiber 22.0g88%
- Sugars 94.7g
- Protein 148.4g297%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, amp, asparagus, basil, bay, boiled, boiling, boston, chopped, cleaned, cloveminced, debea, dijon, egg, egghard, garllic, i02, juice, lemon, lettuce
