Bruschetta con Frutti di Mare

• portioner: Makes 4 bruschettas.

Ingredienser

½ pound medium shrimp

Salt

½ pound bay scallops, small muscle removed

4 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1 smali garlic clove, peeled and finely chopped

2 teaspoons capers

10 fresh mint leaves, very coarsely chopped

Freshly ground black pepper

4 slices country bread

Extra-virgin olive oil for drizzling

1 ripe but firm Roma tomato, cut into small dice

4 large mint leaves for garnish

Instruktioner

Devein the shrimp by making a shallow cut along the outside curve of the shell. If there is a black vein, rinse it away under cold, running water. Cook shrimp in salted, boiling water for about 2 minutes. Lift out of water with a large Chinese strainer and drain in a colander. When cool, shell and cut each shrimp into 4 neat pieces. Place in a bowl. While the shrimp is cooling, cook the scallops in the boiling water. After about 2 minutes, or when the scallops are just opaque, drain into a colander. When cool, cut each scallop in half horizontally. Add to the bow

with the shrimp. Add the olive oil, lemon juice, garlic, capers, and mint to the bowl. Season with salt and pepper. Stir gently. Marinate for about 1 hour at room temperature or for up to 24 hours refrigerated. Bring back to cool room temperature before serving. Grill the bread until golden brown and drizzle with olive oil.

Add the tomatoes to the salad and stir gently. Correct seasonings. Spoon

the salad and juices over the bread. Tear the mint leaves into small piec

and sprinkle over the top. Serve immediately.