🥗 Caesar Salad with Grilled Shrimp and Scallop Skewers

Name: Caesar Salad with Grilled Shrimp and Scallop Skewers
Total time: 30 min
Yield: 4 servings
Ingredients: 8 scallops, deveined; 16 large shrimp (peeled and deveined, tail segment left on); 4 tbsp lemon juice; 6 tbsp olive oil; 2 garlic cloves; salt; pepper (freshly ground); 1 romaine lettuce; 0.5 radicchio; 2 slices white bread; 2 tbsp butter; 3 tbsp white wine vinegar; 5 tbsp olive oil; salt; pepper (freshly ground)

640 kcal · 30 min · 4 servings

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Ingredients

8 scallops, deveined
16 large shrimp (peeled and deveined, tail segment left on)
4 tbsp lemon juice
6 tbsp olive oil
2 garlic cloves
salt
pepper (freshly ground)
1 romaine lettuce
0.5 radicchio
2 slices white bread
2 tbsp butter
3 tbsp white wine vinegar
5 tbsp olive oil
salt
pepper (freshly ground)

Instructions

1. Rinse the scallop meat under cold water.
2. Pat the scallops completely dry with a kitchen towel.
3. Slice each scallop horizontally in the middle.
4. Thread four scallop halves onto a wooden skewer.
5. Thread four shrimp onto a separate wooden skewer.
6. Whisk lemon juice and olive oil together in a small bowl.
7. Squeeze the peeled garlic directly into the oil-lemon mixture.
8. Season the marinade generously with salt and pepper.
9. Brush the skewers generously with the marinade.
10. Cover the hot grill grates with aluminum foil.
11. Place the skewers on the prepared grill grates.
12. Cook the seafood for about 6 to 8 minutes.
13. Turn the skewers frequently during the cooking time.
14. Brush the skewers with the remaining marinade in between.
15. Wash the romaine lettuce and radicchio.
16. Remove the tough stems from the leafy greens.
17. Tear the vegetables into small, bite-sized pieces.
18. Dry the vegetables thoroughly, for example in a salad spinner.
19. Remove the hard crust from the bread.
20. Cut the bread interior into small cubes.
21. Fry the bread cubes in hot butter in a pan until golden brown.
22. Fry the cubes until they are crispy.
23. Place the finished croutons on kitchen paper.
24. Let the excess fat absorb from the croutons.
25. Whisk vinegar, oil, salt, and pepper together in a large bowl.
26. Add the chopped lettuce to the bowl.
27. Mix everything well until the dressing is evenly distributed.
28. Divide the salad onto the plates.
29. Sprinkle the homemade croutons over the salad.
30. Arrange the grilled skewers decoratively on top of the salad.
31. Serve the dish immediately.

Nutrition per serving

kcal: 640
Protein: 52 g · Fett/Fat: 38 g · Carbs: 22 g