Warm caesar salad with grilled shrimp and scallops

1 servings

Ingredients

Quantity Ingredient
2 Garlic cloves; minced and mashed
; to a paste with a
; pinch of salt
5 tablespoons Olive oil
1½ cup 1/2-inch bread cubes
1½ teaspoon Anchovy paste
2 teaspoons Fresh lemon juice
8 Shrimp; (about 1/2 pound),
; shelled
8 Sea scallops; (about 1/2 pound),
; halved horizontally
; if desired
½ Head romaine; washed well, spun
; dry, and torn into
; small pieces (about
; 4 cups)
2 tablespoons Freshly grated Parmesan

Directions

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 350 F. 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 ½ tablespoon of the remaining Parmesan over each serving.

Serves 2.

Gourmet October 1992

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Converted by MM_Buster v2.0l.

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