Sea Scallops alla Caprese

Still in Mario Batali's Italian Grill, I had planned an entire week of outdoor cooking but the weather didn't cooperate and in fact it got down right cold so this one I moved indoors with no ill effect. Sea Scallops Caprese was the menu. "Caprese" means, in the style of Capri, an island in the Gulf of Naples. What you can expect from something "Caprese" is that it will have tomatoes and basil as in this recipe. For much of the grilling in Italian Grill, Batali uses a piastra which is a flat griddle over a hot fire. Sometimes I take a ridged iron griddle out to the grill and use that to toss around peppers and potatoes. For this recipe I heated the griddle up indoors and used it for the onions and the scallops. So all your doing here is making a tomato, basil and grilled onion salad and tossing it with olive oil, salt and pepper. Next, set the seared scallops on top and serve. Classic, simple Italian food that will knock your socks off!
I did serve this with a Chickpea Salad with Provencal Herbs and Olives. Nicoise Olives, red onion and chickpeas; great combination. It ended up being a salad and a salad but we survived.