Warm Caesar Salad With Grilled Shrimp And Scallops

CATEGORY	CUISINE	TAG	YIELD
		October 199	1	Servings

INGREDIENTS

2		Garlic cloves, minced and
		mashed
		to a paste with a
		pinch of salt
5	T	Olive oil
1 1/2	c	1/2-inch bread cubes
1 1/2	t	Anchovy paste
2	t	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	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2673 Calories From Fat: 1240 Total Fat: 140.8g Cholesterol: 717.2mg Sodium: 4397.7mg Potassium: 3259.9mg Carbohydrates: 308.9g Fiber: 22.5g Sugar: 34.9g Protein: 58.5g