Salmon and Scallop Skewers with Romesco Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Salmon and Scallop Skewers with Romesco Sauce Ingredients:
4 tbsp olive oil, divided |
1/2 tsp salt, divided |
1/2 tsp pepper, divided |
3 tbsp lime juice |
8 oz salmon, cut into 8 pieces |
8 oz sea scallops |
1 red onion, cut into 1 inch chunks |
1 bell pepper, cut into 1 inch chunks |
1 poblano chili pepper, cut into 1 inch chunks |
1 tbsp almonds, coarsely chopped |
2 cloves garlic, coarsely chopped |
1/2 cup cherry tomatoes, roasted |
3/4 cup roasted red bell peppers, chopped |
1 tbsp sherry vinegar |
Directions:
1. Preheat grill or grill pan. Soak 8 bamboo skewers in water for at least 30 minutes.
2. In a baking dish, combine 2 tbsp oil, 1/4 tsp salt, 1/4 tsp pepper and lime juice. Add salomon and scallops to dish. Stir to coat all pieces.
3. Prcoess almonds and garlic in blender until coarsely chopped. Add the tomatoes, roasted red peppers, 2 tbsp olive oil, 1 tsp hot water and sherry vinegar and blend until smooth. Season with reamining salt and pepper.
4. Remove salmon and scallops from marinade and dsicard liquid. Pat each piece dry.
5. Thread each wooden skewer with scallops, salmon, onion, chili peppers and bell peppers. Cook skwers on indirect heat 2-3 minutes, then turn gently. Using a fish basket makes it easier. Continue to cook 2 more minutes until salmon feels firm and scaloops show light grill marks.
6. Serve with sauce.
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