Best Seafood Bruschetta Recipes

Seafood Bruschetta image

Provided by Harmony Marceau

Time 1h2m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

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

Spaghetti a La Bruschetta With Seafood image

Provided by Emjay99

Categories Spaghetti

Time 25m

Yield 2 large

Number Of Ingredients 14

5 medium tomatoes, vine ripened, canned tomatoes not recommended
3 garlic cloves, minced
3 tablespoons fresh basil, coarsely chopped
1 teaspoon sugar
1/3 cup spaghetti sauce, Prego original is best
1/8 teaspoon salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
12 clams, fresh, in the shell
1/2 tablespoon olive oil
1 cup scallops
1 cup prawns, large fresh shrimp will do
125 g spaghetti, half a box, enough for two, I prefer whole wheat
parmesan cheese, fresh grated (optional)

Steps:

BRUSCHETTA SAUCE: Prepare earlier in the day and set aside to meld flavours. Place tomatoes in a deep bowl and pour boiling water over them. Leave for about 3 minutes then remove skins and chop into medium dice. In a non reactive bowl place diced tomatoes, minced garlic, chopped basil, sugar, Prego, salt, black pepper and olive oil. Cover bowl with plastic wrap and set aside at room temperature until ready to use.
PREPARE SEAFOOD: Steam the clams in their shells in a little water, seafood bouillon and a splash of white wine - or just plain water is fine. Once they are wide open - drain - discard all clams that have not fully opened as well as the liquid and place the opened ones into a warmed bowl. Heat 1/2 tablespoon of olive oil and sauté scallops and prawns. Place in the same bowl as the clams.
TO SERVE: Cook spaghetti according to package directions. Drain well and return it to the pot in which it was cooked. Toss with room temperature bruschetta sauce and add seafood. Place the pot back onto the still heated, but turned off burner so the sauce and spaghetti can heat through - do not allow it to cook further!
Distribute between two pasta bowls and grate fresh Parmesan cheese over top if desired.

Nutrition Facts : Calories 629.2, Fat 20.9, SaturatedFat 2.9, Cholesterol 48.1, Sodium 504.6, Carbohydrate 77.3, Fiber 6.4, Sugar 15.2, Protein 33.7

Seafood Bruschetta Stew image

Provided by MariaLuisa

Categories European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

8 mussels, scrubbed
400 g small clams (a little less than a pound)
2 teaspoons butter
1 tablespoon olive oil
1 shallot, chopped
1 cup dry white wine
1/2 cup heavy cream
2 cups fish stock
1/4 teaspoon saffron, ground or 1/2 teaspoon saffron thread
salt and pepper, to taste
32 medium shrimp, shelled and deveined
8 small squid, cleaned and chopped into rings
1 red bell pepper, cut into small dice
1 tablespoon parsley, chopped
8 slices bread, coarse country style
1 garlic clove, sliced in two
olive oil, for drizzling on the toast

Steps:

Steam open the mussels in a tablespoon of water, pluck out the meat, strain the liquor through a fine filter and discard the shells. Repeat the process for the clams.
In a large skillet melt the butter in the olive oil, add the shallot and saute until golden. Add the shellfish liquor, wine, cream, fish stock, saffron and salt and pepper to taste. Mix well, cook together, and reduce a few minutes.
Add the squid, mussels, clams, shrimp, bell pepper and parsley to the skillet, and cook for a few more minutes over medium-low, until the shrimp and squid are cooked through.
Meanwhile, toast the bread, rub it with the garlic, and drizzle with oil. Place two slices on each plate or shallow soup bowl and ladle the seafood stew over the toast.
Buon appetito!

Nutrition Facts : Calories 520.1, Fat 21.2, SaturatedFat 9.5, Cholesterol 160.2, Sodium 1496.7, Carbohydrate 35.9, Fiber 1.9, Sugar 4, Protein 34.1

SEAFOOD BRUSCHETTA image

Categories Shellfish

Yield 12

Number Of Ingredients 11

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

Steps:

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