Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
2 chefs marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 Garlic cloves; minced and
- ; to a paste with a
- ; pinch of salt
- 1 1/2 c 1/2-inch bread cubes
- 1 1/2 ts Anchovy paste
- 8 Shrimp; (about 1/2 pound),
- ; shelled
- 8 Sea scallops; (about 1/2
- ; halved horizontally
- ; if desired
- 1/2 Head romaine; washed well,
- ; dry, and torn into
- ; small pieces (about
- ; 4 cups)
- 5 tb Olive oil
- 2 ts Fresh lemon juice
- 2 tb Freshly grated Parmesan
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 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.
