Scallop Salad

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2 tablespoons olive oil, plus 2 ounces

1/4 pound sea scallops

2 U-12 shrimp, shelled and cleaned

1/4 pound calamari, cleaned and sliced into rings

1 cup mixed field greens

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1/2 green bell pepper, chopped

1/2 Bermuda onion, chopped

1 vine ripened tomato, sliced into wedges

Cucumber slices for garnish

1-ounce vinegar

Salt and pepper to taste

Fresh basil for garnish