Scallops and Mussels with Mustard Vinaigrette

Name: Scallops and Mussels with Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 36 each bay scallops, 1 cup lemon juice or more if need, 36 each mussels cleaned and de-bearded, 36 each asparagus, and more.

Yes, Scallops and Mussels with Mustard Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!