Ingredients
8 wooden skewers
8 ounces of salmon fillet cut into 8 equal chunks
8 sea scallops
2 tablespoons olive oil
Juice of 1 lime
salt and freshly ground black pepper
1 red onion, cut into skewer-ready chunks (about 1 1/4 inch)
1 red pepper, cut into skewer-ready chunks (about 1 1/4 inch)
1 poblano or green bell pepper, cut into skewer-ready chunks (about 1 1/4 inch)
Grilled lemon and lime halves, for serving
Romesco Sauce
1 roasted red pepper, seeded, peeled and coarsely chopped
1/4 cup roasted cherry tomatoes
1 tablespoon coarsely chopped almonds (8 or 9 whole almonds)
2 garlic cloves, coarsely chopped
1 tablespoon sherry vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper
-Preheat an outdoor grill or stovetop grill pan. If you don’t want to grill, preheat the oven to 400 degrees F.
-Put the seafood chunks in a single layer in a glass baking dish. Drizzle with oil and lime juice; season with salt and pepper. Set aside to marinate while preparing the sauce.
-In a blender, combine the roasted pepper, tomatoes, almonds, garlic, sherry vinegar and oil, pureeing until smooth. Season with salt and pepper.
-Remove the salmon and scallops from the marinade. With a paper towel pat dry each scallop and chunk of fish. (If you don’t dry each piece, the seafood will steam while cooking and have a soft exterior rather than a crisp one.)
-Thread each skewer with onion chunks, one salmon chunk, red and poblano pepper chunks, and a scallop. Set the skewers either over a hot grill or on a baking sheet and place on the top rack of your oven. Cook for 4 minutes and then flip the skewers over to cook the other side. Cook another 2 minutes or until the salmon is firm to the touch and the scallops have begun to brown on their edges.
Arrange the skewers on a serving plate and spoon the sauce over the skewers and serve the remaining sauce in a small bowl with grilled lemons and limes on the side.
