Scallops, Mussels, And Asparagus Salad Recipe

Recipe By Slurrp

This scallops, mussels, and asparagus salad is a refreshing and light dish that combines the flavors of seafood and vegetables. The scallops and mussels are cooked to perfection, tender and juicy, while the asparagus adds a crisp and fresh element. The salad is dressed with a tangy vinaigrette that complements the seafood and vegetables beautifully. It's a perfect dish for a summer lunch or dinner, and it's also great for entertaining guests.

4.5
27 Rating -
Rate
3hr total
1hr Prep
2hr Cook
3hr total
1hr Prep
2hr Cook
Scallops, Mussels, And Asparagus Salad
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Ingredients for Scallops, Mussels, And Asparagus Salad Recipe

  • 6 Large Scallops
  • 1/2 pound Mussels
  • 1/2 bunch Asparagus, Trimmed
  • as needed Olive Oil, For Cooking
  • As required Salt And Pepper, To Taste
  • as needed Fresh Herbs, For Garnish
  • as needed For The Vinaigrette
  • 1 tablespoon Lemon Juice
  • 1.50 tablespoon Olive Oil
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Honey

Directions: Scallops, Mussels, And Asparagus Salad Recipe

Cooking Directions

  • STEP 1.Start by cleaning the scallops and mussels. Remove the beards from the mussels and rinse them under cold water. Pat dry with a paper towel.
  • STEP 2.Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the scallops and cook for 2-3 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.
  • STEP 3.In the same skillet, add the mussels and cook for about 5 minutes, or until they open up. Discard any mussels that do not open. Remove from the skillet and set aside.
  • STEP 4.Meanwhile, bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until they are crisp-tender. Drain and rinse under cold water to stop the cooking process.
  • STEP 5.To assemble the salad, arrange the cooked scallops, mussels, and asparagus on a serving platter. Drizzle with the vinaigrette and garnish with fresh herbs, if desired.
  • STEP 6.Serve the salad immediately and enjoy!

Cooking Tips

  • Make sure to clean the scallops and mussels thoroughly before cooking.
  • Cook the scallops and mussels just until they are cooked through to avoid overcooking and making them tough.
  • You can add other vegetables like cherry tomatoes or cucumber to the salad for extra freshness and flavor.
  • For the vinaigrette, you can use a combination of lemon juice, olive oil, Dijon mustard, and honey for a tangy and slightly sweet dressing.

Storage and Serving

  • This salad is best served immediately after assembling to maintain the freshness and texture of the seafood and vegetables.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 1 day.
  • To serve the leftovers, you can enjoy them cold or gently reheat the seafood and asparagus before serving.
Nutrition
value
127
calories per serving
9 g Fat5 g Protein8 g Carbs2 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    5g
  • Carbs
    8g
  • Fiber
    2g

MacroNutrients

  • Carbs
    8g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    89mg
  • Iron
    2mg
  • Vitamin A
    82mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    7mg
  • Vitamin B9
    113mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    99mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp