Recipe By: Chef JJ’s Back Yard
Serving Size: 10

Ingredients:

5 ounces Sun Dried tomatoes
fresh basil, chopped for garnish
baguette, sliced and grilled
2 cloves garlic, minced
olive oil
kosher salt, to taste
pepper, to taste

Directions:

Grill the shrimp and scallops over indirect heat at about 350 until cooked throughout. Chop in bite size pieces. Top each bruschetta with sun dried tomatoes, shrimp and scallops and garnish with fresh basil