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Caesar's Scallop Salad |
| 125g (4oz) | Queen scallops, fresh or defrosted | |
| 1 | Small crispy lettuce, washed and shredded | |
| 125g (4oz) | Thick sliced bread | |
| Oil for frying | ||
| Dressing | ||
| 45ml (3 tablespoons) | Olive oil | |
| 20ml (2 dessertspoons) | White wine vinegar | |
| 2 | Cloves garlic, crushed | |
| 10ml (2 teaspoons) | Mustard | |
| 5ml (1 teaspoon) | Brown sugar | |
| Salt & pepper |
|
1 |
To make the croutons: trim the crusts from the bread and cut bread into small cubes; fry in hot oil until golden brown; drain on absorbent kitchen paper. |
|
2 |
Poach the scallops in 140ml (1ž4pint) of water for 2-3 minutes. |
|
3 |
To prepare the dressing: place the ingredients in a jar; cover and shake well. |
| 4 | Arrange the lettuce on a plate. Drain the scallops and place on top of the salad with the croutons. Pour over the dressing. Serve immediately. |
| Serves 2 | |
| Nutritional Values per portion (approx) | |
| 471 Kilocalories | 24g Protein | 27g Fat | 36g Carbohydrate | 4g Fibre |