36 Bay scallops

1 c Lemon juice, or more if need

36 Mussells, cleaned and de-bea

36 Asparagus

1 Boston lettuce

1 ts Parsley-chopped

Dijon mustard vinaigrette: 1 Egg yolk

4 tb Dijon mustard

1 Egg-hard boiled, chopped

1/2 ts Pepper

1/2 ts Salt

Sugar-pinch of 1 tb Onion-minced

1 Garllic clove-minced

2 ts Shallots-minced

2 ts Oregano

1 ts Basil

2 ts Parsley-chopped

1 c Olive oil

3 tb White wine

3 tb White vinegar

Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min. or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except oil,wine & vinegar. Add oil slowly in stream then add white wine & white vinegar. When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted. This dish may also be served as a main course in greater quantities.