Pot-au-feu Recipe
Our famous Caesar salad topped with grilled scallops, and shrimp.
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Ingredients
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Salad Ingredients
Seafood Ingredients
Method
Salad Preparation
- 1
Prepare the Salad
Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl. Slice the cucumber and halve the cherry tomatoes, adding both to the bowl. Toss with Caesar dressing and top with Parmesan cheese.
Seafood Preparation
- 2
Cook the Seafood
In a skillet, heat olive oil over medium heat. Mince the garlic and add it to the pan, sautéing for about 1 minute until fragrant. Season the scallops and shrimp with salt and black pepper. Add the scallops to the pan first, cooking for about 2-3 minutes on each side until golden brown. Remove and set aside. In the same pan, add the shrimp and cook for about 2-3 minutes until they turn pink and opaque.
Assembly
- 3
Combine and Serve
Place the cooked scallops and shrimp on top of the prepared salad. Drizzle with additional Caesar dressing if desired, and serve immediately.
