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Just pop it on the grill and they will come!

Looking for a classier menu other than burgers and hotdogs for your next cook-out with friends? Frequent visitors to the “Today” show, the Scottos — Elaina, Anthony, John and Marion — share some adventurous grilled foods that are sure to be a hit. Here are the recipes:Grilled Sea Scallop and Mushroom Skewers Wrapped with Pancetta, Lemon and Fresh Herbs 6 to 8 servingsFor the salmon steak:
/ Source: TODAY

Looking for a classier menu other than burgers and hotdogs for your next cook-out with friends? Frequent visitors to the “Today” show, the Scottos — Elaina, Anthony, John and Marion — share some adventurous grilled foods that are sure to be a hit. Here are the recipes:

Grilled Sea Scallop and Mushroom Skewers Wrapped with Pancetta, Lemon and Fresh Herbs

6 to 8 servings

For the salmon steak:

Place salmon filets on cutting board and with a small pairing knife, on a slight angle, make 4 incisions 3/4-inch deep in each salmon filet.

Take fresh basil leaves one at a time and roll up like a tiny scroll and insert rolled basil into each incision made until all salmon filets are studded with basil. If you want to do more than 4 incisions that is up to you.

When studded salmon is complete and when ready to cook, preheat grill to high heat. Season salmon with salt and pepper to taste and lightly brush with olive oil. Before arranging fish on grill, rake clean grill and rake by rubbing with lightly oiled cloth to remove any particles that might make fish stick or taste bad.

Arrange salmon filets on hot grate and grill 3 minutes per side for medium doneness. Using a spatula or tongs, transfer filets to serving platter, spoon salsa cruda on top of each filet and serve.

For the salsa cruda:

Combine the tomatoes, cucumbers, garlic, red onions, oil, vinegar, salt and pepper into a non-reactive bowl and toss gently to mix. Taste for sat and pepper; this sauce should be highly seasoned. Just before serving fish, gently mix in all fresh herbs. Doing this at the end allows fresh herb in salsa to taste the freshest with vinegar and tomato acids, evening their flavor or green color.

912305760481604846209639804salmon filets (6 to 8 ounces each) skinned and de-boned86-8 salmon filets (6 to 8 ounces each) skinned and de-bonedextra virgin olive oil2tablespoon2 tablespoons extra virgin olive oilfresh lemon and lime juice2tablespoon2 tablespoons fresh lemon and lime juiceSea salt and cracked black pepper to tastefresh basil leaves2825-30 fresh basil leaveslarge fresh red and yellow tomato33 each large fresh red and yellow tomatoes of your choice, peeled and seeded then dicedmixed small cherry tomatoes cut in half0.5pint1/2 pint mixed small cherry tomatoes cut in halfpeeled and de-seeded cucumber44 each peeled and de-seeded cucumber, cut into small dicegarlic2clove2 garlic cloves mincedsmall red onion0.51/2 small red onion cut into small diceextra virgin olive oil0.5cup1/2 cup extra virgin olive oilred wine vinegar2tablespoon2 tablespoons red wine vinegarfresh thyme leaves1tablespoon1 tablespoon fresh thyme leavesfresh basil leaves1010 fresh basil leaves thinly slicedfresh oregano1tablespoon1 tablespoon fresh oreganofreshly chopped italian parsley0.3333333333333333cup1/3 cup freshly chopped Italian parsley