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
• 2 anchovy fillets, drained and chopped
• 1 clove garlic, chopped
• 1/2 cup olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 egg
• 2 tbsp fresh lemon juice (or to taste)