Smoked Scallops And Caesar Salad Food

KALE CAESAR SALAD WITH SMOKED CHICKPEA CROUTONS

Steps:

• For the Caesar dressing: Bring an inch of water to a boil in a medium saucepan. Place the florets in a steamer basket set over the boiling water. Cover and steam for about 5 to 7 minutes, until they're easily pierced with a fork.
• In a high-powdered blender, combine the cooked cauliflower with the Parmesan, olive oil, lemon juice, garlic, mustard, salt and pepper. Blend on high speed for 2 minutes, until the dressing is completely smooth and combined. If needed, add water, about 2 to 3 tablespoons at a time, until the dressing is pourable. The dressing will be warm because of the steamed cauliflower. Transfer the dressing to an airtight container and refrigerate for an hour.
• While the dressing is chilling, make the croutons: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.
• In a large bowl, combine the chickpeas with the olive oil, garlic powder, smoked paprika and salt. Toss until coated. Spread the chickpeas out on the prepared baking sheet and roast for 20 minutes until they are golden brown and crispy. Check on the chickpeas after 10 minutes and shake the pan to toss or stir to ensure even cooking.
• For the salad: Place the chopped kale in a large bowl. Drizzle with the Caesar dressing and toss until the kale leaves are completely coated. Top with the chickpea croutons and shaved Parmesan. Enjoy immediately.

SEARED DIGBY SCALLOP CAESAR SALAD WITH LOW FAT DRESSING

Steps:

• Whisk first 10 ingredients together well and set aside so the flavors can develop for 15 minutes. Dry off scallops and sear off in a little olive oil, a minute on one side, 30 seconds on the other side -- you don't want to overcook them! Toss lettuce with croutons and parmesan cheese. Top with scallops.

WARM CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS

Steps:

• 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.