Scallops & Mussels~vinaigrette/1i02

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Scallops & Mussels~vinaigrette/1i02

appetizers, seafood, american

36 each bay scallops
1 cup lemon juice, or more if need
36 each mussells, cleaned and de-bea
36 each asparagus
1 each boston lettuce
1 teaspoon parsley-chopped
1 single dijon mustard vinaigrette:
1 each egg yolk
4 tablespoon dijon mustard
1 each egg-hard boiled, chopped
1/2 teaspoon pepper
1/2 teaspoon salt
1 single sugar-pinch of
1 tablespoon onion-minced
1 each 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

Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min. or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except oil,wine & vinegar. Add oil slowly in stream then add white wine & white vinegar. When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted. This dish may also be served as a main course in greater quantities.