Ciabatta Bread
20 slices of ciabatta bread or baguette
¼ cup olive oil
Salt and pepper to taste

Preheat oven to 400°F.

Place on ciabatta bread on cookie sheet, dot with olive oil, season with salt and pepper. Bake until golden brown and set aside.

Shrimp and Scallop Bruschetta
2 tablespoons olive oil
8 ounces red onion, small dice
1 tablespoon fresh garlic, minced
6 ounces (16-20) shrimp peeled and deveined, small dice
6 ounces bay scallops
¼ cup heavy cream
2 cups fresh tomatoes, small dice
3 each small scallions, thinly sliced
Juice from 1 lemon
1 tablespoon fresh lemon zest
3 tablespoons butter
2 tablespoons each fresh basil, thyme and parsley, chopped fine
Kosher salt and fresh ground black pepper to taste
Salt and pepper to taste

Preheat sauté pan to medium heat and add olive oil.

Sauté red onions and garlic until translucent. Add seafood. Cook until just before done (about 5 minutes). Remove from pan.

Add heavy cream and cook until it reduces down to the consistency of a sauce (about 3 minutes).

Add tomatoes, scallions, seafood, lemon juice and zest, butter and herbs. Cook until heated through.

Season with salt and pepper, and serve with toasted ciabatta. Serves 4.