Scallops and Mussels with Mustard Vinaigrette

• 36 each bay scallops
• 1 cup lemon juice or more if need
• 36 each mussels cleaned and de-bearded
• 36 each asparagus
• 1 each boston lettuce
• 1 teaspoon parsley leaves chopped
• 1 each egg yolks
• 4 tablespoons dijon mustard
• 1 each egg, hard-boiled chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 x sugar pinch
• 1 tablespoon onions minced
• 1 each garlic cloves minced
• 2 teaspoons shallots minced
• 2 teaspoons oregano
• 1 teaspoon basil
• 2 teaspoons parsley leaves chopped
• 1 cup olive oil
• 3 tablespoons white wine
• 3 tablespoons white vinegar

1. Remove small white muscle from scallops and marinate in lemon juice for one hour.
2. Steam mussels, discarding any that do not open.
3. Set aside.
4. Cook asparagus in boiling, salted water for 6 to 8 minutes, or until al dente.
5. Drain and cool.
6. Drain off lemon juice from scallops.
7. Mix scallops and mussels together with Dijon Mustard Vinaigrette.
8. Prepare a bed of lettuce and lay asparagus on top.
9. Arrange mussels and scallops across the asparagus.
10. Sprinkle with parsley and serve.
11. VINAIGRETTE: Combine egg yolk and mustard.
12. Add all ingredients except oil, wine and vinegar.
13. Add oil slowly in stream then add white wine and white vinegar.
14. When asparagus isn't in season, fresh, halved Bartlett pears or halved avocado may be substituted.
15. This dish may also be served as a main course in greater quantities.

bay scallops, lemon juice, mussels, asparagus, boston lettuce, parsley, egg yolks, dijon mustard, egg, black pepper, salt, sugar, onions, garlic, shallots, oregano, basil, parsley, olive oil, white wine, white vinegar

Taken from recipeland.com/recipe/v/scallops-mussels-mustard-vinaig-33263 (may not work)