Recipe: Warm Caesar Salad with Shrimp and Scallops (serves 2)

WARM CAESAR SALAD WITH SHRIMP AND SCALLOPS

FOR THE CROUTONS:
2 garlic cloves, minced and mashed to a paste with a pinch of salt
5 tablespoons olive oil, divided use
1 1/2 cups bread cubes (1/2 inch)
FOR THE DRESSING:
1 1/2 teaspoons anchovy paste
2 teaspoons fresh lemon juice
FOR THE SALAD:
8 shrimp (about 1/2 lb.), shelled
8 large sea scallops, halved horizontally if desired
1/2 head romaine lettuce (4 cups) washed well, spun dry
and torn into-small pieces
2 tablespoons freshly grated Parmesan cheese, divided use

TO MAKE THE CROUTONS:
In a small bowl whisk together half the garlic paste, 2 tbsp. 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 degree F oven for 12 to 15 minutes, or until the croutons are golden.

TO MAKE THE DRESSING:
In a large bowl whisk together the remaining garlic paste, 2 tbsp. of the remaining oil, the anchovy paste, the lemon juice and salt and pepper to taste until the dressing is combined well.

TO COOK THE SHRIMP AND SCALLOPS:
In a bowl toss the shrimp and the scallops with the remaining 1 tbsp. 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.

TO PREPARE THE SALAD:
Transfer the shellfish to the large bowl, add the romaine and 1 tbsp. of the Parmesan and toss the salad well.

Divide the salad between 2 plates and sprinkle the croutons and 1/2 tbsp. of the remaining Parmesan over each serving.

Source: The Best of Gourmet, 1993