Warm Caesar Salad with Grilled Shrimp and Scallops: Difference between revisions
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|CookTime=10 min | |CookTime=10 min | ||
|Yield=2 servings | |Yield=2 servings | ||
|Rating=Excellent | |Rating={{Excellent}} | ||
|Source=[http://www.epicurious.com/recipes/food/views/Warm-Caesar-Salad-with-Grilled-Shrimp-and-Scallops-10665 Epicurious] | |Source=[http://www.epicurious.com/recipes/food/views/Warm-Caesar-Salad-with-Grilled-Shrimp-and-Scallops-10665 Epicurious] | ||
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[[Category:Shrimp]] | [[Category:Shrimp]] | ||
[[Category:Scallops]] | [[Category:Scallops]] | ||
[[Category:Grill]] | |||
Latest revision as of 19:22, 22 June 2013
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 10 min |
| Source | Epicurious |
| Yield / serves | 2 servings |
| Rating | Excellent |
Ingredients
- 2 garlic cloves, mashed to a paste with a pinch of salt
- 5 T olive oil, separated
- 1 1/2 c 1/2" bread cubes
- 1 1/2 t anchovy paste
- 2 t fresh lemon juice
- 8 shrimp (1/2 lb), shelled
- 8 sea scallops (1/2 lb), halved
- 1/2 head romaine, washed, dried, torn (4 cups)
- 2 T freshly grated Parmesan
Preparation
Whisk together half of garlic paste, 2 T oil, and salt and pepper to taste. Add bread cubes and toss well. Bake cubes on baking sheet at 350° for 12-15 minutes or until golden.
In large bowl, whisk together remaining garlic paste, 2 T of remaining oil, anchovy paste, lemon juice, and salt and pepper to taste.
In a bowl, toss shrimp and scallops with remaining 1 T olive oil, and salt and pepper to taste. Grill them in a ridged grill pan or an oiled rack 6" over coals for 2-3 minutes each side or until cooked through and opaque. Transfer to large bowl, add romaine and 1 T Parmesan, and toss well.
Divide between 2 plates and sprinkle with croutons and remaining Parmesan.
