Caribbean Bruschetta with Shrimp and Scallops

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2 ounces extra-virgin olive oil

12 pieces thinly sliced French bread

9 tomatoes, seeded and diced

3 limes, juiced

2 tablespoons balsamic vinegar

1/2 tablespoon sugar

1/2 Spanish onion, sliced

1/2 radicchio, thinly sliced

1/2 ounce assorted mushrooms (button and shiitake)

Salt and freshly ground black pepper

2 cloves garlic, minced

6 slices bacon, chopped and cooked

1/2 cup freshly chopped cilantro leaves

6 large shrimp

6 large scallops

Crushed red pepper flakes, to taste

2 tablespoons freshly sliced green onion