Serves:

Ingredients:

36 Bay scallops
Dijon mustard vinaigrette
1 Head boston lettuce
Equal lengths
36 Asparagus spears, cut to
Bearded
36 Mussels, cleaned and de-
Needed
1 c Lemon juice, or more if
1 ts Chopped parsley

Method:

See Dijon mustard vinaigrette recipe.
1.
Remove small white muscle from scallops and marinate in lemon juice for one hour.
2.
Steam mussels, discarding any that do not open.
Set aside.
3.
Cook asparagus in boiling, salted water for 6 to 8 minutes or until al dente.
Drain and cool.
4.
Drain off lemon juice from scallops.
Mix scallops and mussels together with Dijon Mustard Vinaigrette.
5.
Prepare a bed of lettuce and lay asparagus on top.
Arrange mussels and scallops across the asparagus.
Sprinkle with parsley and serve.
When asparagus is not is season, fresh, halved Bartlett pears or halved avocado may be substituted.
Served in greater quantity, this very successfu dish is ideal for a main course as well.