Scallops & Mussels with Vinaigrette

This is an elegant seafood salad with serious technique behind it. Bay scallops marinate in lemon juice for a full hour, which gently firms and “cooks” them while adding bright acidity. Steamed mussels bring a briny sweetness, and together they sit on a bed of al dente asparagus over tender Boston lettuce.

The Dijon mustard vinaigrette is where the complexity lives. An egg yolk emulsifies with 4 tablespoons of Dijon, then olive oil streams in slowly to create a thick, creamy dressing studded with chopped hard-boiled egg, minced shallots, garlic, and fresh herbs. White wine and vinegar sharpen the finish.

Building the vinaigrette like a mayonnaise (oil added in a slow stream to the yolk base) gives it body that a simple shaken vinaigrette can’t match. It clings to each scallop and mussel instead of sliding off into a puddle.

Kitchen Tips

• Remove the small white side muscle from each scallop before marinating. It’s tough and chewy, and it doesn’t break down in the lemon juice.
• Discard any mussels that don’t open after steaming. Closed shells mean the mussel wasn’t alive and isn’t safe to eat.
• Cook the asparagus until just al dente, 6 to 8 minutes. Limp asparagus can’t support the weight of the seafood on top.
• Stream the oil into the vinaigrette very slowly. Rushing it breaks the emulsion.

Variations

• Swap asparagus for halved Bartlett pears or avocado when asparagus is out of season.
• Scale up portions and serve as a main course over a larger bed of mixed greens.
• Add a teaspoon of tarragon to the vinaigrette for a French bistro accent.