1. Heat oil in a large stockpot over medium-high heat. Add onion and saute, stirring occasionally, for 5 minutes. Mince 2 of the garlic cloves and stir in. Cook briefly just until fragrant. Add tomatoes, tomato sauce, salt,and red pepper flakes and bring to a boil.
2. Add fish pieces and scallops, lower heat to maintain a simmer, and cook, covered, until fish is very tender, about 20 minutes.
3. While fish cooks, lightly toast the bread. Rub one side of each toasted slice with the remaining garlic clove, cut in half. Place slices in 6 shallow bowls.
4. Uncover the pot, add clams and juice, and cook for 3 minutes longer, or until the clams are just cooked through (be careful not to overcook or they will have a rubbery texture). Remove from heat and ladle the brodetto over the bread in each bowl, making sure to distribute the seafood evenly. Garnish withbasil and serve immediately.
Source: Hannaford fresh Magazine, November - December 2011