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

1. Preheat broiler or outdoor grill.
2. 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.
3. 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.
4. Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.