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Fish Dishes

Caesar's Scallop Salad

Poached queen scallops on crisp shredded lettuce with home-made croutons and a garlicky mustard dressing: a quick seafood take on Caesar salad.

  • Serves 2
  • About 20 min

Where Caesar salad comes from ↓

Method

  1. Croutons: trim the crusts from the bread and cut it into small cubes. Fry in hot oil until golden brown, then drain on kitchen paper.

  2. Poach the scallops in 140 ml (¼ pint) of water for 2–3 minutes.

  3. Dressing: put the ingredients in a jar, cover and shake well.

  4. Arrange the lettuce on plates. Drain the scallops and put them on the salad with the croutons. Pour over the dressing and serve immediately.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Nutrition per portion (approx., from the original recipe): 471 kcal, 24 g protein, 27 g fat, 36 g carbohydrate, 4 g fibre.

Where Caesar salad comes from

Caesar salad was created in the 1920s by Caesar Cardini, an Italian-born restaurateur who ran a restaurant in Tijuana, Mexico, popular with Americans during Prohibition. The best-known story dates it to a busy 4 July weekend in 1924, when he threw it together from what was left in the kitchen.

The original was romaine lettuce dressed at the table with olive oil, coddled egg, lemon juice, Worcestershire sauce, garlic and Parmesan, with croutons. This scallop version keeps the crisp lettuce, croutons and garlicky dressing.

Sources: Encyclopaedia Britannica: Caesar salad, Smithsonian Magazine: The history of the Caesar salad.

Shopping list for 2 portions

Meat & poultry

Fruit & veg

Baking

Oils, vinegars & sauces

Store cupboard (check you have)

Converted from the original Cookeryonline page.