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  • 1/2 pound Chatham Harvesters’ Day Boat Sea Scallops 

  • Two slices of bacon

  • One head of green leaf lettuce

  • Caesar dressing (recipe below to make your own) 

  • Croutons (recipe below to make your own) 

  • 2 Tbsp grated parmesan cheese

  • A wedge of lemon 

  • 1 Tbsp of butter or olive oil 


  • Thaw scallops, rinse, and pat dry.

  • Cook bacon for 5 minutes per side. 

  • Once thawed, cook the scallops in a heavy skillet for 2-3 minutes per side over medium-high heat, adding olive oil or butter to the pan during cooking.

  • Add chopped green leaf lettuce to a bowl and top with croutons, Parmesan cheese, crumbled bacon, and cooked scallops to assemble the salads.

  • Add salad dressing, sprinkle with grated parmesan, and squeeze some lemon over the salad.



Creating Caesar dressing is a breeze with essential ingredients. Start by placing six anchovies in oil (optional), two egg yolks, three garlic cloves, and 1/4 cup of lemon juice into a food processor. Pulse until the mixture is smooth and creamy. Then, incorporate two teaspoons of Dijon mustard, 1/2 cup of olive oil, and 1/2 cup of Parmesan cheese, pulsing until the dressing is consistently smooth. Refrigerate until you're ready to enjoy it.


Making croutons from leftover ciabatta bread is quite simple. Here's a basic recipe to try.

Preheat your oven to 375°F. Cut the ciabatta bread into bite-sized cubes. You can remove the crust if you prefer. Place the bread cubes in a bowl, drizzle with olive oil, and toss them to coat evenly. You want enough oil to coat each piece lightly. Season the bread cubes with salt, pepper, and other desired seasonings like garlic powder or herbs. Toss again to distribute the seasonings evenly. Spread the seasoned bread cubes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for about 15-20 minutes, or until the croutons are golden brown and crisp, tossing them halfway through the baking time for even browning. Once done, remove the baking sheet from the oven and let the croutons cool completely. Once cooled, store the croutons in an airtight container at room temperature for up to a week. These homemade ciabatta croutons are perfect for adding crunch and flavor to salads and soups or topping various dishes. Enjoy!

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