Name: Warm Caesar Salad with Grilled Shrimp And Scallops
Ingredients: 2 Garlic cloves; minced and mashed; ; to a paste with a; ; pinch of salt; 5 tb Olive oil; 1 1/2 c 1/2-inch bread cubes; 1 1/2 ts Anchovy paste; 2 ts Fresh lemon juice; 8 Shrimp; (about 1/2 pound),; ; shelled; 8 Sea scallops; (about 1/2 pound),; ; halved horizontally; ; if desired; 1/2 Head romaine; washed well, spun; ; dry, and torn into; ; small pieces (about; ; 4 cups); 2 tb Freshly grated Parmesan

Love is the pursuit of our joy in the holy joy of the beloved. There is no way to exclude self-interest from love, for self-interest is not the same as selfishness. Selfishness seeks its own private happiness at the expense of others. Love seeks its happiness in the happiness of the beloved. It will even suffer and die for the beloved in order that its joy might be full in the life and purity of the beloved.

John Piper

CATEGORY	CUISINE	TAG	YIELD
		October 199	1	servings

INGREDIENTS

2		Garlic cloves; minced and mashed
		; to a paste with a
		; pinch of salt
5	tb	Olive oil
1 1/2	c	1/2-inch bread cubes
1 1/2	ts	Anchovy paste
2	ts	Fresh lemon juice
8		Shrimp; (about 1/2 pound),
		; shelled
8		Sea scallops; (about 1/2 pound),
		; halved horizontally
		; if desired
1/2		Head romaine; washed well, spun
		; dry, and torn into
		; small pieces (about
		; 4 cups)
2	tb	Freshly grated Parmesan

INSTRUCTIONS

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.

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