Warm Caesar Salad with Grilled Shrimp and Scallops

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.