Ingredients Jump to Instructions ↓

  1. 2 garlic cloves -- minced and mashed -- to a paste with a pinch of salt

  2. 5 tablespoons olive oil

  3. 1 1/2 cups bread cubes

  4. 1 1/2"

  5. 1 1/2 teaspoons anchovy paste

  6. 2 teaspoons fresh lemon juice

  7. 1/2 pound shrimp -- shelled

  8. 1/2 pound sea scallops -- halved horizontally

  9. 1/2 head romaine -- washed well, spun -- dry, and torn into -- small pieces

  10. 2 tablespoons parmesan -- freshly grated

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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