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Scallops & Mussels,Vinaigrette/1 I02

Scallops & Mussels~vinaigrette/1 I02 recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1809.0
Dietary: Gluten-free
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
  • 36 ea Bay scallops
  • 1 cup Lemon juice, or more if need
  • 36 ea Mussells, cleaned and de-bea
  • 36 ea Asparagus
  • 1 ea Boston lettuce
  • 1 teaspoon Parsley-chopped
  • 1 Dijon mustard vinaigrette:
  • 1 ea Egg yolk
  • 4 tablespoon Dijon mustard
  • 1 ea Egg-hard boiled, chopped
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Salt
  • 1 Sugar-pinch of
  • 1 tablespoon Onion-minced
  • 1 ea Garllic clove-minced
  • 2 teaspoon Shallots-minced
  • 2 teaspoon Oregano
  • 1 teaspoon Basil
  • 2 teaspoon Parsley-chopped
  • 1 cup Olive oil
  • 3 tablespoon White wine
  • 3 tablespoon White vinegar
Directions
  1. 1
    Fat grams small white muscle from scallops & mar-inate in lemon juice for one hour.
  2. 2
    Steam mussels, discarding any that do not open.
  3. 3
    Set aside.
  4. 4
    Cook asparagus in boiling, salted water for 6-8 min.
  5. 5
    or until al dente.
  6. 6
    Drain & cool.
  7. 7
    Drain off lemon juice from scallops.
  8. 8
    Mix scallops & mussels together w/ Dijon Mustard Vinaigrette.
  9. 9
    Prepare a bed of lettuce & lay as- paragus on top.
  10. 10
    Arrange mussels & scallops across the asparagus.
  11. 11
    Sprinkle with parsley and serve.
  12. 12
    VINAIGRETTE: Combine egg yolk & mus- tard.
  13. 13
    Add all ingredients except oil,wine & vinegar.
  14. 14
    Add oil slowly in stream then add white wine & white vinegar.
  15. 15
    When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted.
  16. 16
    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.

Keywords: american, amp, asparagus, basil, bay, boiled, boiling, boston, chopped, cleaned, cloveminced, debea, dijon, egg, egghard, garllic, i02, juice, lemon, lettuce
Read it online: https://www.chefs-mate.com/recipe/scallops-musselsvinaigrette-1-i02/