- Level: Intermediate
- Total: 1 hr 2 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 7 min
- Yield: 6 servings
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.
