Thursday, 30 June 2011

Grilled Caesar Salad with Scallops

At my wedding I had to choose different salads, and one of the options was this grilled Caesar salad. I had never thought about lettuce being grilled but it was amazing! It was the one I went with. This one isn’t exactly the same but just a take on it. I enjoy it as a starter to a light meal. I even made my own Caesar dressing to go with it. Serves 4 (but adjust for your needs)



Ingredients:
2 whole heads of romaine lettuce (Cos)
¼ c fresh grated parmesan cheese (50g)
150-200g (6-7oz) fresh scallops (any type you can find is fine, but if they are frozen make sure they are perfectly dry)

Dressing:

1 tbsp. light mayonnaise
¼ tsp. Dijon mustard
Fresh pepper
¼ tsp. Worcestershire sauce
Half lime juice
2 anchovy fillets (omit if you want but they only add flavour!)
2 tbsp. good olive oil

Blitz this all up in a blender or food processor and there’s your dressing. If it’s too thick, just add a little water. The fun of cooking is winging it, little of this little of that.

To grill the lettuce and Scallops:
Heat a grill pan, and add oil or spray oil.
Salt and pepper the scallops
Trim the tops of the lettuce that might look too dark, however do not chop off the bulb at the bottom that keeps the stock together.
Slice them down the middle.
Brush with a little olive oil and salt and pepper.
Once the pan is hot, add the lettuce flat side down. (I can only fit two at a time in my pan)
Lay the scallops around in the empty areas of the pan, and carefully turn once a brown crust has formed, they cook very fast.
Turn the lettuce once when the scallops are turned and voila they should be done!

Top with Parmesan cheese and my dressing and enjoy!

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