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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.