Scallops and Mussels on Asparagus

Cuisine: American

Category: seafood

Servings: 6


36 bay scallops
1 cup lemon juice, or more if needed
36 mussels, cleaned and de-bearded
36 asparagus spears, cut to equal lengths
1 head Boston lettuce
Dijon Mustard Vinaigrette
1 tsp. chopped parsley

2 tsp. Dijon mustard
1 cup olive oil
3 oz. red wine vinegar
1 tbsp. chopped shallots
1 tbsp. chopped garlic
1 tsp. red pepper flakes


Remove small white muscle from scallops and marinate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6 to 8 minutes or until al dente. Drain and cool. Drain off lemon juice from scallops. Mix scallops and mussels together with Dijon Mustard Vinaigrette. Prepare a bed of lettuce and lay asparagus on top. Arrange mussels and scallops across the asparagus. Sprinkle with parsley and serve. DIJON MUSTARD VINAIGRETTE Place mustard in bowl and whisk in oil. Add the other ingredients, whisking continuously until the vinaigrette is well blended.

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