Scallops, Mussels, and Asparagus Salad Recipe

Ingredients
<br>- 1/2 pound fresh or frozen sea scallops
<br>- 6 large or 12 small fresh mussels in shells
<br>- 1 cup water
<br>- 1/2 pound fresh asparagus spears
<br>- 2 teaspoons cooking oil
<br>- 1/3 cup light dairy sour cream
<br>- 1/2 teaspoon finely shredded lime peel
<br>- 2 teaspoons lime juice
<br>- 2 teaspoons salmon roe or red caviar
<br>- 1/8 teaspoon pepper
<br>- 1 head Bibb lettuce
<br>- fresh chives
<br>- lime wedges
<br><p></p>Directions
<br>step 1: Thaw scallops, if frozen. Scrub mussels under cold running water; remove beards and discard. Soak the mussels in cold salted water for 15 minutes, then drain and rinse. Repeat soaking, draining, and rinsing twice more. Set aside.
<br>step 2: In a large saucepan bring the 1 cup water just to boiling. Place asparagus in saucepan and cook, covered, about 3 minutes or until crisp-tender. (Do not overcook.) Remove asparagus, reserving water in saucepan. Rinse asparagus in cold water; cover and chill in the refrigerator. Meanwhile, return water just to boiling. Add mussels to water and simmer, covered, for 5 minutes or until shells open. (Discard any mussels that do not open.) Drain and rinse mussels; cover and chill in the refrigerator at least 2 hours.
<br>step 3: Heat oil in nonstick skillet. Cook scallops in hot oil for 1 to 3 minutes or until scallops are opaque; remove scallops; cover and chill in the refrigerator at least 2 hours. In a small bowl combine sour cream, lime peel, lime juice, 1 teaspoon of the roe or caviar, and the pepper. Cover and chill in the refrigerator.
<br>step 4: Arrange chilled mussels, scallops, and asparagus on leaves of lettuce. Serve with sour cream mixture and remaining roe or caviar. Garnish salad with chives and lime wedges.
<br>


Ingredients
- 1/2 pound fresh or frozen sea scallops
- 6 large or 12 small fresh mussels in shells
- 1 cup water
- 1/2 pound fresh asparagus spears
- 2 teaspoons cooking oil
- 1/3 cup light dairy sour cream
- 1/2 teaspoon finely shredded lime peel
- 2 teaspoons lime juice
- 2 teaspoons salmon roe or red caviar
- 1/8 teaspoon pepper
- 1 head Bibb lettuce
- fresh chives
- lime wedges

Directions
step 1: Thaw scallops, if frozen. Scrub mussels under cold running water; remove beards and discard. Soak the mussels in cold salted water for 15 minutes, then drain and rinse. Repeat soaking, draining, and rinsing twice more. Set aside.
step 2: In a large saucepan bring the 1 cup water just to boiling. Place asparagus in saucepan and cook, covered, about 3 minutes or until crisp-tender. (Do not overcook.) Remove asparagus, reserving water in saucepan. Rinse asparagus in cold water; cover and chill in the refrigerator. Meanwhile, return water just to boiling. Add mussels to water and simmer, covered, for 5 minutes or until shells open. (Discard any mussels that do not open.) Drain and rinse mussels; cover and chill in the refrigerator at least 2 hours.
step 3: Heat oil in nonstick skillet. Cook scallops in hot oil for 1 to 3 minutes or until scallops are opaque; remove scallops; cover and chill in the refrigerator at least 2 hours. In a small bowl combine sour cream, lime peel, lime juice, 1 teaspoon of the roe or caviar, and the pepper. Cover and chill in the refrigerator.
step 4: Arrange chilled mussels, scallops, and asparagus on leaves of lettuce. Serve with sour cream mixture and remaining roe or caviar. Garnish salad with chives and lime wedges.

Mastodon Share