Salmon And Scallop Skewers With Romesco Sauce

Name: Salmon And Scallop Skewers With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus additional for brushing grill; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons fresh lime juice; 1 (8-ounce) salmon fillet cut into 8 equal pieces; 8 ounces sea scallops (about 8 scallops); 8 (8-inch) wooden skewers, soaked in water for at least 1 hour; 1 red onion, cut into 1-inch chunks; 1 red bell pepper, cut into 1-inch chunks; 1 poblano chile, cut into 1-inch chunks; Romesco Sauce; 1 tablespoon coarsely chopped blanched almonds (8-9 almonds); 2 garlic cloves, coarsely chopped; 3/4 cup drained bottled roasted red bell peppers, chopped; 1/2 cup cherry tomatoes, roasted; 2 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

2 tablespoons extra-virgin olive oil, plus additional for brushing grill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
1 (8-ounce) salmon fillet cut into 8 equal pieces
8 ounces sea scallops (about 8 scallops)
8 (8-inch) wooden skewers, soaked in water for at least 1 hour
1 red onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 poblano chile, cut into 1-inch chunks
Romesco Sauce
1 tablespoon coarsely chopped blanched almonds (8-9 almonds)
2 garlic cloves, coarsely chopped
3/4 cup drained bottled roasted red bell peppers, chopped
1/2 cup cherry tomatoes, roasted
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1
Preheat grill or grill pan.
2
In a baking dish, combine first 4 ingredients (through lime juice). Add salmon and scallops to dish, and stir with a wooden spoon to coat all pieces. Cover and refrigerate for 10 minutes.
3
For the Romesco Sauce, process the almonds and garlic in a blender until coarsely chopped. Add the roasted red bell peppers, cherry tomatoes, olive oil, 1 teaspoon hot water, and sherry vinegar, blending until smooth and scraping down the sides, if necessary. Season with the salt and pepper, and set aside.
4
Remove the salmon and scallops from the marinade, and discard liquid. Pat dry each scallop and chunk of fish with paper towels. (This will let the outside get crisp.)
5
Thread each wooden skewer lengthwise with scallops, salmon, onion, red bell pepper, and poblano chile pieces.
6
Lightly brush grill rack or grill pan with oil. Cook skewers over indirect heat 2-3 minutes, then turn gently so that the fish doesn't break and fall into the fire. (Using a vegetable or fish basket makes it easier.) Continue to cook 2 minutes more or until salmon feels firm to the touch and scallops show light grill marks. Remove skewers from grill or grill pan.
7
Arrange 2 skewers on each plate, and spoon the Romesco Sauce over them, or pile the skewers on a serving platter and serve the Romesco Sauce on the side. Serve immediately.
8
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9
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322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus additional for brushing grill, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 3 tablespoons fresh lime juice, and more.

Yes, Salmon And Scallop Skewers With Romesco Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!