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The famed Scotto family of chefs, of New York’s Fresco by Scotto restaurant, shows “Today’s” Al Roker how to cook seafood Italian-style on the grill.
updated 4/17/2006 3:29:13 PM ET 2006-04-17T19:29:13

Summer just wouldn’t be the same without some fresh fish and seafood cooked up on your home grill. And the Scottos have some secrets to share from the kitchen of their New York restaurant, Fresco. Marion, John, Rosanna, Anthony and Elaina demonstrate some of their seafood delights on “Today.” Check out their recipes below.

Recipe: WATERMELON AND RED ONION SALAD WITH WATERCRESS AND MUSCAT VINAIGRETTE (on this page) Recipe: GRILLED SALMON WITH WHITE BEAN, SUN DRIED TOMATO AND SPINACH SALAD (on this page) Recipe: GRILLED WHOLE BRONZINO (on this page) Recipe: GRILLED LOBSTER AND SUMMER SWEET CORN (on this page) Recipe: GRILLED MARINATED SHRIMP WITH BALSAMIC GLAZE, ARUGULA, CHERRY TOMATOES, ZUCCHINI AND SUMMER SQUASH (on this page) Recipe: PEACH UPSIDE DOWN CAKE (on this page)

All recipes provided by Fresco by Scotto Restaurant. Copyright 2003. All rights reserved.

© 2013 MSNBC Interactive

Recipe: WATERMELON AND RED ONION SALAD WITH WATERCRESS AND MUSCAT VINAIGRETTE

Ingredients
  • 3 bunches watercress
  • 2 each red onions, sliced paper thin
  • 2 ounces Muscat or white balsamic vinegar
  • salt to taste
  • cracked black pepper to taste
  • 4 ounces extra virgin olive oil
  • 5 cups seedless or seeded red and yellow watermelon
Preparation

1. Trim the stems of the watercress. Rinse watercress and dry thoroughly. Keep chilled until ready to assemble the salad.

2. Place sliced onions in ice water, soak for at least 30 minutes to 1 hour; overnight is even better.

3. Combine vinegar, salt and pepper, whisk in olive oil.

4. Assemble Salad:

Add watermelon, watercress and red onion to a large bowl, dress with vinaigrette, taste for salt and pepper, plate on plates or large platter.

Note: The colder all ingredients are, the better. Watermelon is always the best ice cold.

Serving Size

(serves 6)

Recipe: GRILLED SALMON WITH WHITE BEAN, SUN DRIED TOMATO AND SPINACH SALAD

Ingredients
  • Salmon:
  • 6 each 1-inch thick salmon fillet approximately 8 ounces each, skinless and bones removed
  • Marinade for Salmon:
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste
  • juice of 1 each fresh lemon
  • juice of 1 each fresh orange
  • 2 tablespoons fresh chopped basil
  • Spinach salad, cannellini bean and sun dried tomato salad with balsamic vinaigrette:
  • 2 pounds cleaned baby spinach
  • 2 cups cooked cannellini beans
  • 1/2 cup thinly sliced sun dried tomato
  • 1 each roasted red pepper, cut into thin strips
  • 1 each roasted yellow pepper, cut into thin strips
  • Balsamic Vinaigrette:
  • 1/2 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 cups extra virgin olive oil
  • 2 each minced shallots
  • salt and pepper to taste
  • 3 tablespoons each chopped parsley and fresh basil
Preparation

Season salmon with salt and pepper, brush with marinade 1-2 hours before grilling. Pat salmon dry before grilling to avoid flare up.

1. Drain salmon of marinade and pat filets dry with paper towels. Lightly oil the hot grill and grill salmon over very high heat, about 3-4 minutes per side.

2. Mix dressing. Combine the balsamic and mustard. Whisk in oil gradually, add seasoning, shallot and fresh herbs.

3. Toss spinach in a large bowl with beans, peppers, sun dried tomato and dress salad with desired amount of vinaigrette. Balsamic vinaigrette can also serve as a accompanying sauce for grilled salmon.

4. Plate salad and, hot off the grill, place salmon on top of salad and serve.

Serving Size

(serves 6)

Recipe: GRILLED WHOLE BRONZINO

Ingredients
  • 2 each 2 1/2 to 3 1/2-pound Bronzino Red Wild Striped Bass or Red Snapper gutted and scaled by fish monger
  • Grilling Marinade:
  • 2 garlic cloves crushed, rough chopped
  • 4-5 tablespoons extra virgin olive oil
  • 1 tablespoon rough chopped fresh thyme
  • 1 tablespoon rough chopped fresh rosemary
  • salt and cracked pepper to season
Preparation

1. Marinate Bronzino by brushing marinade all over fish inside and out. This can be done the day before or at least 2-3 hours before grilling.

2. If you’re using a gas or electric grill, preheat the grill, set on high, for about 10-15 minutes before cooking.

3. If you’re using wood or charcoal, start fire 45 minutes to 1 hour ahead of time. Leave cover off grill the whole time.

4. Wipe off any marinade; this could cause the fire to flare up. If you’re using a grilling basket, place the basket over the coals.

5. Grill the fish for about 10 minutes per inch of thickness. Turn the fish carefully. Once the first side has nice dark grill marks, turn the fish all at once to see if the fish is done.

6. Insert a paring knife carefully into the back and gently pull the flesh away from the backbone. The flesh should pull away and appear moist. Transfer fish to oval platter. (In the summer, serve the fish at the table. Grilled vegetables are a nice accompaniment. I like to serve fish with excellent extra virgin olive oil, fresh lemon, sea salt and freshly ground pepper.)

Serving Size

(serves 4-6)

Recipe: GRILLED LOBSTER AND SUMMER SWEET CORN

Ingredients
  • 6 1 1/2-pound lobsters
  • 3/4 cup coarse sea salt
  • 1/2 pound unsalted butter gently melted
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste
  • 6 each partially shucked corn on the cob
Preparation

1. Turn grill on highest setting 10 minutes before ready to use. Corn will take 5-8 minutes longer than lobsters so start first before proceeding with lobsters. Brush corn with very light amount of olive oil. Season lightly with salt and begin grilling while preparing lobsters.

2. To prepare the lobsters for the grill, bring 10-12 quarts of water with coarse salt to a rapid boil. The water should be very salty. One by one, plunge lobsters into the boiling water for 1 minute each then remove. Place on grill and cook for 10-12 minutes, turning frequently. To serve the lobsters, cut them in half lengthwise through center of head and tail, and remove the gravelly stomach sac. Place lobster and corn on large serving platter. With melted butter or extra virgin olive oil, brush lobsters and corn. Serve additional butter and extra virgin olive oil in small dishes for lobster and corn.

Serving Size

(serves 6)

Recipe: GRILLED MARINATED SHRIMP WITH BALSAMIC GLAZE, ARUGULA, CHERRY TOMATOES, ZUCCHINI AND SUMMER SQUASH

Ingredients
  • Marinate Shrimp:
  • 3 pounds large shrimp (about 48) peeled and deveined, leaving the tail intact
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1 teaspoon dry oregano
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste
  • 1 tablespoon chopped fresh rosemary and thyme
  • Balsamic Glaze:
  • 1 cup excellent quality balsamic vinegar
  • Arugula, Cherry Tomatoes, Zucchini and Summer Squash:
  • 1 1/2 pounds cleaned arugula lettuce
  • 1 quart multi colored sweet cherry tomatoes (any variety)
  • 1/2 red onion cut into small dice
  • 1 clove finely minced garlic
  • 4 each zucchini and yellow squash sliced lengthwise and grilled, then cut into 1/2-inch bias strips
Preparation

Place all shrimp in a large bowl and toss with marinade. Marinate for at least 3-6 hours ahead of grilling.

Balsamic Glaze:

Place balsamic vinegar in stainless steel sauce pan and bring to a simmer, turn heat down to low setting and reduce for 20-30 minutes. You should end up with less than 1/4 cup or approximately 2 ounces of glaze. Glaze should be thick enough to coat back of spoon but not sticky and thick.

Arugula, Cherry Tomatoes, Zucchini and Summer Squash:

Combine all ingredients, add herbs last and dress salad with desired amount.

Cooking Shrimp:

Set grill 10 minutes before cooking to highest setting. When ready to grill, remove shrimp from marinade, let drain for 2 minutes, “do not pat dry”, and grill shrimp for 2 minutes turning quickly so they cook evenly. When done, before removing from grill, brush shrimp with balsamic glaze with desired amount. Serve extra balsamic glaze on the side to guests. (Note: Do not leave shrimp on grill longer than desired doneness with glaze; shrimp might burn and stick due to the sweetness of the glaze).

Serving Size

(serves 6)

Recipe: PEACH UPSIDE DOWN CAKE

Ingredients
  • 8 peaches peeled, pitted and sliced
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 4 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sour cream
  • 2 teaspoons almond extract
Preparation

Melt 1/2 cup butter in 10-inch cake pan. Sprinkle brown sugar evenly over butter. Arrange peach slices over butter-sugar coating.

Cream 1 cup butter and sugar until light and fluffy. Add eggs, one at a time, mixing well. Sift together dry ingredients, and add, alternately with sour cream. Mix in almond extract. Pour on top of peaches in prepared pan and bake, at 325 degrees, for 45 minutes (or until a wooden pick stuck into the center of the cake comes out clean). Remove from oven and invert cake pan onto plate. Leave pan there for a few minutes, so brown sugar-butter can run out of pan onto cake. Serve warm or at room temperature.

Discuss:

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