Warm Caesar Salad With Grilled Shrimp And Scallops

Recipe Ingredients

2		Garlic cloves - minced and mashed to a paste with a pinch of salt
5 tablespoons	75ml	Olive oil
1 1/2 cups	355ml	Bread cubes 1 1/2"
1 1/2 teaspoons	7.5ml	Anchovy paste
2 teaspoons	10ml	Fresh lemon juice
1/2 lb	227g / 8oz	Shrimp - shelled
1/2 lb	227g / 8oz	Sea scallops - halved horizontally
1/2		Romaine - washed well, spun dry, and torn into small pieces
2 tablespoons	30ml	Parmesan - freshly grated

Recipe Instructions

In a small bowl whisk together half the garlic paste, 2 tablespoons of the

oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350F. oven for 12 to 15 minutes, or until the croutons are golden.

In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer

the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.

Source:
Gourmet October 1992

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