Dijon Lemon Vinaigrette Marinade
- 2/3 cup olive oil
- 1/3 cup lemon juice
- 1/4 cup Dijon mustard
- 2 tablespoons capers (optional)
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
salt and black pepper to taste
In a large mixing bowl whisk together olive oil, lemon juice, mustard, capers and dill. Season to taste with salt and pepper. Hold in the refrigerator (for up to two weeks) until ready to use.
Serving Suggestion: Marinate 1 1/2-2 pounds of sea scallops in 1-1/4 cups marinade for 30 minutes, then grill on skewers. Toss remaining vinaigrette marinade with 1 (10 ounce) bag of prepared greens and top with grilled scallops. Serves 4.
Yield/Servings: 1 1/2 cups
Timing the Recipe
Prep Time: 5 minutes
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