2 garlic cloves
12 large shrimp peeled, deveined and diced
4 ripe tomatoes, diced
1 onion, diced
1 avocado, diced
1/2 cup chopped fresh basil leaves
kosher salt and ground black pepper
1 loaf crusty french bread sliced into 1 inch thick slices
In medium skillet over medium heat, add olive oil, garlic, and seafood. Cook stirring occasionally until shrimp are completely pink and scallops are opaque. About 3-5 minutes. Remove from heat and let cool to room temperature.
In medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper and stir to combine all ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
Toast the bread under the broiler. Top each piece with large mound of the seafood and tomato salad. Enjoy!