Anonymous Fri Oct 07 11:57:05 2005

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

DIJON MUSTARD VINAIGRETTE

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

salt

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.