Go Back
Seafood Bruschetta with Corn, Scallops and Shrimp
Print Recipe

Seafood Bruschetta with Corn, Scallops and Shrimp

Prep Time15 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Keyword: seafood
Servings: 6

Ingredients

Bruschetta

  • 12 oz fresh or frozen/thawed scallops, cut into fours
  • ½ lb raw jumbo shrimp, cut into small pieces
  • salt and fresh ground black pepper, to taste
  • 1 cup fresh basil leaves, chopped
  • ½ cup cherry tomatoes, cut into fours
  • 1 tablespoon minced shallot 
  • 1 lemon (juice and zest)
  • 2 ears fresh corn cut off the cob or ½ cup frozen corn kernels 
  • 3 tablespoon olive oil (reserve 1 tablespoon for cooking seafood)

Baguette Toasts

  • 1 French baguette, cut into 14" rounds
  • ¼ cup olive oil
  • salt and fresh ground black pepper, to taste

Instructions

  • Preheat oven to 425 degrees.
    2. Slice the baguette into ¼” thick rounds. Transfer slices to a baking sheet, and brush sliced side of bread rounds with olive oil and season with salt and pepper.
    3. Bake on top rack 10 minutes, until golden.
    4. While the bread toasts, heat 1 tablespoon olive oil over medium-high heat in a large frying pan.
    5. Add the seafood to the pan, and season with salt and pepper.
    6. Cook for 3-4 minutes, until opaque.
    7. Add the corn and cook 2 minutes more.
    8. Turn off the heat, drain off any excess liquid in the pan, and set off the heat to cool.
    9. Add remaining brushetta ingredients to a large bowl.
    10. When toasts are finished, add seafood and corn mixture to the bowl, and toss to combine.
    11. Top toasts with bruschetta mixture and serve.