Grilled Caesar Salad with Barbecued Scallops and Prawns | RNZ Recipes

Ingredients

• 8 × 5mm-thick baguette slices
• 3 baby lettuces (romaine, cos or gem)
• 200g scallops
• 200g raw prawn cutlets
• olive oil
• salt and freshly ground pepper
• 80g Parmesan, shaved
• 4 roma tomatoes, washed and quartered
• 1 lemon, cut into wedges or thick slices