36 ea Bay scallops 1 c Lemon juice, or more if need 36 ea Mussells, cleaned and de-bea 36 ea Asparagus 1 ea Boston lettuce 1 ts Parsley-chopped 1 x Dijon mustard vinaigrette: 1 ea Egg yolk 4 tb Dijon mustard 1 ea Egg-hard boiled, chopped 1/2 ts Pepper 1/2 ts Salt 1 x Sugar-pinch of 1 tb Onion-minced 1 ea 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.