Scallops, Mussels, and Asparagus Salad
- 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.
- 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.
- 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.
- 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. Makes 2 servings.
From the Test Kitchen
Up to 24 hours ahead, cook the asparagus, mussels, and scallops. Cover and chill. Prepare the dressing. Cover and chill.