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Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Ingredients:
olive oil, as needed |
2 garlic cloves, minced |
12 large shrimp, peeled, deveined and diced |
6 bay scallops, rinsed and quartered |
2 calamari, cleaned and cut into rings |
4 ripe tomatoes, seeded and diced |
1 red onion, finely chopped |
1 hass avocado, diced |
1/2 cup chopped fresh basil leaves |
kosher salt and freshly ground black pepper |
1 loaf crusty country bread, sliced 1-inch thick |
Directions:
1. Preheat broiler or outdoor grill.
2. In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
3. In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
4. Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.
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