| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 335 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 92 mg |
| Sodium | 626 mg |
Reviews
This was a really great hot summer dinner. No calimari so I added more shrimp and scallops. What a nice light meal.
Fantastic! I get rave reviews every time I make it. The only thing that I do differently is I chop one cooked lobster tail and add it. Excellent recipe.