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
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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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.
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