Mario Batali’s savory sea scallops alla caprese

If you're grilling tonight, think of bringing a little Mediterranean flavor to your table — because that's what chef Mario Batali did in his latest book, "Italian Grill." It features new grilling techniques and 80 delicious recipes, including the two on today's menu: grilled lamb chops scottadita and sea scallops alla caprese.

Grilled lamb chops scottadita
Servings:

Serves 6

Ingredients

    • Grated zest of 3 lemons
    • 1/4 cup coarsely chopped mint, plus 4 whole sprigs for garnish
    • 1 tablespoon sugar
    • Kosher salt and freshly ground black pepper
    • 24 lamb rib chops (about 3 1/2 pounds)
    • 1 cup goat's-milk yogurt (Coach Farm)
    • 1 tablespoon cumin seeds, toasted and finely ground in a spice grinder

Preparation

Baking Directions:

Sea scallops alla caprese
Servings:

Serves 6

Ingredients

    • 2 pounds mixed great heirloom tomatoes
    • 24 fresh basil leaves
    • 3 medium red onions, cut into 1-inch-thick slices
    • Kosher salt and freshly ground black pepper
    • 5 to 6 tablespoons extra-virgin olive oil
    • 12 giant diver scallops (about 2 ounces each)
    • 2 tablespoons Maldon salt or other coarse sea salt
    • 1 lemon, cut in half

Preparation

Baking Directions:

Want more great recipes? Browse inside Mario Batali's "Italian Grill" at Harper Collins' Web site

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