In a medium bowl, prepare an ice water bath. Bring a large pot of water to boil.  Add the shrimp and cook for 3 - 4 minutes (or until pink in color and done), remove with a slotted spoon into the ice water bath. Remove the cooled shrimp from the ice water bath using the slotted spoon, pat dry with a paper towel and set aside.  Add more ice to the ice water bath, if necessary.  Add the scallops (whole) to the pot and cook 3-4 minutes, or until tender (to test for doneness, remove one scallop with the slotted spoon and cut it in half.  Return to the pot if it needs more time to cook.  When done, remove the scallops to the ice water bath.  Pat dry with a paper towel and set aside.  Add the calamari rings and tentacles (separately) and cook for 2-3 minutes.  Remove and put into the ice water bath.  Pat dry with a paper towel and set aside. 

 

Cut the shrimp crosswise into 3 chunks.  Using your fingers, pull apart the scallops into chunky pieces.  Break up any large sections of tentacle by cutting them in half or thirds, leave any little tentacle  sections whole.  Mix all of the seafood in the marinade until combined. Cover with plastic wrap and store in the fridge overnight. 

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For the Bruschetta:

• 1 loaf of rustic Italian bread, sliced into 1" thick slices

• Olive oil

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Bring an outdoor grill to high heat and using a grill brush, clean the grill.  Lightly brush some olive oil on the grill using a heat proof rubber basting brush.  Brush each slice on both sides with olive oil.  Turn the grill down to medium-high and grill the bread on both sides for 2-3 minutes on each side or until firm and slightly charred.  Top each slice with the Seafood Salad, arrange on a serving platter and enjoy.  For an alternate presentation, you can serve the Seafood Salad in a martini glass or spooned into avocado halves.