Title: Warm Caesar Salad with Grilled Shrimp And Scallops
Categories: October 199
Yield: 1 servings

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

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 1/2 tablespoon of the remaining Parmesan over each serving.

Serves 2.

Gourmet October 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.