Ingredients
| ½ baguette, cut into 1cm cubes | |
| olive oil | |
| 1 cos or gem lettuce | |
| 2 tablespoons unsalted butter or olive oil | |
| 24 whole scallops | |
| 1 lemon | |
| 8 slices prosciutto | |
| 4 tablespoons horseradish vinaigrette (see recipe) | |
| 2 tablespoons chives, finely chopped | |
| HORSERADISH VINAIGRETTE | |
| 3 tablespoons olive oil | |
| 2 tablespoons white wine vinegar | |
| 1 teaspoon horseradish cream |
This scallop Caesar salad is a play on a classic dish as the flavours and textures of a Caesar – bacon, parmesan and crisp croutons – go brilliantly with scallops. Feel free to add parmesan and a poached egg.
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Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Toss the cubes of bread in enough olive oil to coat them and place them onto a flat baking sheet. |
| 3. | Put into the oven and bake for 5 minutes, until golden brown. |
| 4. | Trim the lettuce leaves, discarding the tough exterior leaves, keeping the tender inner leaves whole, and roughly chopping the mid-layer leaves. |
| 5. | Heat a frying pan over a high heat. |
| 6. | Melt the butter and pour it over the scallops, lightly coating them (or use olive oil instead). |
| 7. | Add the scallops to the hot pan, turning once when golden brown, about 2 minutes on each side. |
| 8. | Season lightly with sea salt and a squeeze of lemon. |
| 9. | Toss the chopped leaves with the prosciutto, croutons, scallops and seasoning, drizzle with the horseradish vinaigrette and sprinkle with the chives. |
| 10. | Spoon onto whole lettuce leaves to serve. |
| 11. | HORSERADISH VINAIGRETTE |
| 12. | Whisk all the ingredients together until combined and season to taste with salt and pepper. |
Food and recipe styling Martin Bosley / Photography Amber-Jayne Bain