Scallops, Mussels, and Asparagus Salad
|Mussels/12 small fresh mussels in shell||6 Large|
|Fresh asparagus spears||8 Ounce, trimmed|
|Cooking oil||2 Teaspoon|
|Fresh sea scallops||8 Ounce|
|Light dairy sour cream||1⁄3 Cup (5.33 tbs)|
|Finely shredded lime peel||1⁄2 Teaspoon|
|Lime juice||2 Teaspoon|
|Salmon roe/Red caviar||2 Teaspoon|
1. Scrub mussels under cold running water; remove beards and discard. Soak mussels in cold salted water for 15 minutes; drain and rinse. Repeat soaking, draining, and rinsing twice more. Cover clean mussels and set aside.
2. In a large saucepan bring 1 cup water just to boiling. Add the asparagus; cook, covered, for 4 to 6 minutes or till crisp-tender. (Do not overcook.) Remove asparagus, reserving water in saucepan. Rinse asparagus in cold water; cover and chill. Meanwhile, return water just to boiling. Add mussels to water and simmer, covered, about 5 to 7 minutes or till shells open. (Discard any mussels that do not open.) Drain and rinse mussels; cover and chill.
3. Heat oil in nonstick skillet. Cook scallops in hot oil for 1 to 3 minutes or till scallops are opaque. Remove scallops; cover and chill. In a small bowl combine sour cream, lime peel, lime juice, pepper, and 1 teaspoon of the roe or caviar. Cover and chill.
4. Arrange chilled mussels, scallops, and asparagus on leaves of lettuce.