For the skewers

• 8 wooden skewers
• 8 ounces of salmon fillet (either one large piece or several smaller pieces) cut into eight equal chunks
• 8 sea scallops
• 2 tablespoons olive oil
• Kosher salt
• Black pepper
• 1 1/2 tablespoons freshly squeezed lime juice (about one lime)
• 1 red pepper, cut into skewer-ready chunks (about 1 1/4 inch)
• 1 red onion, cut into skewer-ready chunks (about 1 1/4 inch)
• 1 poblano pepper, cut into skewer-ready chunks (about 1 1/4 inch)

For the sauce

• 1 roasted red pepper, seeded, peeled, and roughly chopped
• 1/4 cup roasted cherry tomatoes
• 1 tablespoon roughly chopped almonds (eight or nine whole almonds)
• 2 cloves garlic, peeled and roughly chopped
• 1 tablespoon sherry vinegar
• 1/4 cup of olive oil
• Pinch of salt
• Freshly ground black pepper

1. Preheat broiler.
2. Preheat the oven to 400° F.
3. In a Pyrex dish, combine 2 tablespoons of olive oil, salt, pepper, and lime juice. Add the scallops and salmon. Cover and refrigerate.
4. In a blender, combine the roasted pepper, tomatoes, almonds, garlic, sherry vinegar, and 1/4 cup of olive oil, blending until smooth. Season with salt and pepper, and set aside.
5. Remove the salmon and scallops from the marinade, and pat each scallop and chunk of fish dry with a paper towel.
6. Thread each skewer with onion chunks, one salmon chunk, red and poblano pepper chunks, and a scallop.
7. Set the skewers on baking sheet and place the baking sheet on the top rack of your oven. Cook for 4 minutes and then rotate the baking sheet in the oven and give each skewer a half turn. Cook another 4 minutes or until the salmon is firm to the touch and the scallops have begun to brown on their edges.
8. Spoon Romesco sauce over skewers and serve.