Shrimp and Scallop Bruschetta

 

Serves 4


Ingredients:
2 cups freshly diced tomatoes
6 oz. (16-20) shrimp, peeled and deveined (small dice)
6 oz. baby scallops
1 tbsp. freshly minced garlic
8 oz. red onion (small dice)
2 tbsps. extra virgin olive oil
salt and pepper to taste

¼ cup thinly sliced green onion
1 tbsp. (juice from 1 lemon) fresh lemon zest
½ bunch fresh, finely chopped basil
½ bunch fresh, finely chopped parsley
1 whole grain French baguette (cut into approx. 20 slices)
¼ cup extra virgin olive oil

Directions:
Preheat oven to 400°. Place baguette slices on lightly greased (butter or olive oil), dot tops with oil, and season with salt and pepper. Bake until golden and set aside. Preheat sauté pan with olive oil. Add garlic and red onions. Cook until translucent (about 3 minutes). Add seafood and sauté until tender (yet cooked through – about 5 additional minutes). Add tomatoes, green onion, lemon, and fresh herbs. Cook until heated through (without wilting herbs), season with salt and pepper, and serve atop roasted baguette slices. Optional: garnish with leftover basil floret.