How To Make Salmon and Scallop Kabobs with Romesco Sauce
The combination of scallops and salmon really gives these kabobs that seafood goodness and adds a different flavor profile to your usual summer barbecues.
Serves:
Ingredients
For Skewers:
- 3tbspextra virgin olive oil
- kosher salt
- freshly ground black pepper
- 3tbspfresh lime juice
- 8ozsalmon fillet
- 8sea scallops
- 8wooden skewers
- 1red onion
- 1red pepper
- 1poblano chili
For Sauce:
- 1red bell pepper
- ¼cupcherry tomatoes
- 9tbspalmonds,coarsely chopped, (8 or 9 whole almonds)
- 2clovegarlic
- 1tbspsherry vinegar
- ¼cupextra virgin olive oil
- 1pinchkosher salt
- freshly ground black pepper
Instructions
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Preheat grill, In a baking dish, combine olive oil, salt, pepper to taste, and lime juice for a marinade. Add salmon and scallops to dish and stir with a wooden spoon to coat all pieces. Cover and refrigerate while making sauce.
Sauce:
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In a blender, combine roasted pepper and tomatoes, almonds, garlic, vinegar, and olive oil, blending until smooth Season with salt and pepper to taste, and set aside.
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Remove salmon and scallops from marinade, and discard liquid. Pat dry each scallop and chunk of fish with paper towels.
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Thread each skewer with 2 onion chunks, 1 salmon chunk, bell pepper and poblano chunks, and 1 scallop.
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These cook quickly, so it’s best to set them to the side of the grill and not directly over a flame. Cook 2 to 3 minutes, then turn. Turn skewers gently so fish doesn’t break and fall into fire.
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When salmon feels firm to touch and scallops show light grill marks, remove from grill.
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To serve, arrange 2 skewers on each plate and spoon sauce over them, or pile skewers on a serving platter and serve sauce in a bowl.
Nutrition
- Calories: 525.14kcal
- Fat: 41.84g
- Saturated Fat: 5.88g
- Trans Fat: 0.01g
- Monounsaturated Fat: 25.77g
- Polyunsaturated Fat: 7.33g
- Carbohydrates: 16.46g
- Fiber: 5.10g
- Sugar: 5.78g
- Protein: 23.43g
- Cholesterol: 43.18mg
- Sodium: 655.38mg
- Calcium: 89.17mg
- Potassium: 733.33mg
- Iron: 1.95mg
- Vitamin A: 105.83µg
- Vitamin C: 113.22mg
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