Warm Caesar Salad with Grilled Shrimp and Scallops

• 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

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.
2. 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.
3. 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.
4. 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.
5. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well.
6. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.

garlic, olive oil, bread, anchovy paste, lemon juice, shrimp, well

Taken from www.epicurious.com/recipes/food/views/warm-caesar-salad-with-grilled-shrimp-and-scallops-10665 (may not work)