Italian Seafood Salad and Bruschetta


4-5 Calamari Bodies / Tentacles Cut-up
3-4 scallops
10 mussels, closed
15 shrimp - peeled and de-veined (Sear in pan w/virgin olive oil)
1 Pinch Red Chili Flakes
1 tsp Garlic
1 peeled garlic clove
1 tsp Shallots
1/2 fresh squeezed lemon
1 tbsp red wine vinegar
1 tbsp red jalapeno
1 Italian Flat Leaf Parsley
Pinch of Sea Salt
Pinch of Cracked Black Pepper
Sour Dough Bread for Bruschetta
Arugula leaves


(Makes approx 2-3 servings)

In pan add virgin olive oil and a pinch of the Red Chili Flakes. Add shrimp, mussels, calamari, and scallops. As ingredients near fully cooked, add shallots, red jalapenos, and garlic.

When fully cooked transfer to another pan and add squeezed lemon juice and red wine vinegar. Add pinch of sea salt and cracked black pepper. Add finely chopped flat leaf parsley,

Place container in refrigerator until cooled.

When cooled, remove from refrigerator, lightly toss. Set aside.

In a plate:

Take sour dough bread slices and toast. Over a grill is preferred.
After grilling, take peeled garlic clove and rub across bread to add garlic flavor.

Add a pinch of sea salt and cracked black pepper to bread, plus a light drizzle of virgin olive oil.

In a bowl add arugula leaves, a pinch of sea salt and cracked pepper, plus a squeeze of lemon juice and a drizzle of olive oil.

Place a serving of the arugula mixture onto toasted sour dough bread slices. Add a serving of sea food salad onto plate and serve.