2lbs. assorted cleaned seafood (squid, scallops, shrimp, etc.)
1/2 cup extra virgin olive oil
juice of 3 lemons
1 cup fresh mint, chopped
salt and freshly ground pepper to taste
3 tomatoes, diced
8 slices crusty Italian bread
2 cloved fresh garlic, chopped
2 cloves fresh garlic, peeled and cut in half
Heat grill or broiler, place seafood on hot grill. Cook until just opaque,
do not overcook. Remove seafood to a non-reactive bowl and add the lemon
juice, olive oil, chopped garlic, mint, salt and pepper. Let marinate in a
cool spot for at least one hour, not refrigerator.
Just before serving, add the chopped tomatoes and mix well. Brush bread slices with extra virgin olive oil, place on grill or under broiler until golden. Remove and rub with garlic
close halves. Place bruscetta on a platter, spoon seafood/tomatoe mixture over
and drizzle with juices, serve at room temperature.