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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
- Preheat broiler.
- Preheat the oven to 400° F.
- In a Pyrex dish, combine 2 tablespoons of olive oil, salt, pepper, and lime juice. Add the scallops and salmon. Cover and refrigerate.
- 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.
- Remove the salmon and scallops from the marinade, and pat each scallop and chunk of fish dry with a paper towel.
- Thread each skewer with onion chunks, one salmon chunk, red and poblano pepper chunks, and a scallop.
- 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.
- Spoon Romesco sauce over skewers and serve.
