Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　2 garlic cloves, minced and mashed to a paste with a pinch of salt

　　5 tablespoons olive oil

　　1 1/2 cups 1/2-inch bread cubes

　　1 1/2 teaspoons anchovy paste

　　2 teaspoons fresh lemon juice

　　8 shrimp (about 1/2 pound), shelled

　　8 sea scallops (about 1/2 pound), halved horizontally if desired

　　1/2 head of romaine, washed well, spun dry, and torn into small pieces (about 4 cups)

　　2 tablespoons freshly grated Parmesan

　　

Step 1

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.

　　

Step 2

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.