Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    garlic cloves -- minced and mashed
                        -- to a paste with a pinch of salt
   5      tablespoons   olive oil
   1 1/2  cups          bread cubes 1 1/2"
   1 1/2  teaspoons     anchovy paste
   2      teaspoons     fresh lemon juice
     1/2  pound         shrimp -- shelled
     1/2  pound         sea scallops -- halved horizontally
     1/2  head          romaine -- washed well, spun
                        -- dry, and torn into
                        -- small pieces
   2      tablespoons   parmesan -- freshly grated

Preparation:

In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350F. oven for 12 to 15 minutes, or until the croutons are golden. In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.