Seafood Bruschetta

Total Time:
1 hr 2 min
Prep:
25 min
Inactive:
30 min
Cook:
7 min

Yield:
6 servings
Level:
Intermediate

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
  • Preheat broiler or outdoor grill.

  • 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.

  • 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.

  • 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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