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Scallops, Mussels, And Asparagus Salad

Ingredients
  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
  Pepper 1⁄8 Teaspoon
  Salmon roe/Red caviar 2 Teaspoon
  Bibb lettuce 1
  Fresh chives 1
  Lime wedges 4
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Gourmet

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