36

scallops

1

cup

lemon juice; or more if required

36

mussels; cleaned and debearded

36

asparagus

1

small

lettuce

1

tsp

parsley; chopped

For Dijon mustard vinaigrette:

1

egg yolk

4

Tbs

Dijon mustard

1

egg; hard boiled and chopped

½

tsp

pepper

½

tsp

salt

1

pinch

sugar

1

Tbs

onion; minced

1

clove

garlic; minced

2

tsp

shallots; minced

2

tsp

fresh oregano; finely chopped

1

tsp

fresh basil; finely chopped

2

tsp

parsley; chopped

1

cup

olive oil

3

Tbs

medium white wine

3

Tbs

white vinegar

1

Remove small white muscle from scallops and marinate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside.

2

Cook asparagus in boiling, salted water for 6-8 minutes. or until al dente. Drain and cool. Drain off lemon juice from scallops. Mix scallops and mussels together with Dijon mustard vinaigrette.

3

Prepare a bed of lettuce and lay asparagus on top. Arrange mussels and scallops across the asparagus. Sprinkle with parsley and serve.

For vinaigrette:

1

Combine egg yolk and mustard. Add all ingredients except oil, wine and vinegar. Add oil slowly in stream then add white wine and white vinegar.