Recipe for Scallops and Mussels, Vinaigrette 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
36 x Bay scallops
1 cup Lemon juice, or more if need
36 x Mussells, cleaned and de-bea
36 x Asparagus
1 x Boston lettuce
1 tsp Parsley-chopped
----------------- Dijon mustard vinaigrette: ----------------
1 x Egg yolk
4 tbl Dijon mustard
1 x Egg-hard boiled, chopped
1/2 tsp Pepper
1/2 tsp Salt
Sugar-pinch of
1 tbl Onion-minced
1 x Garllic clove-minced
2 tsp Shallots-minced
2 tsp Oregano
1 tsp Basil
2 tsp Parsley-chopped
1 cup Olive oil
3 tbl White wine
Instructions:
Instructions: 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 isnt 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.

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