Salmon and Scallop Skewers with Romesco Sauce

1 6 ounce salmon, large dice
6 scallops. Cleaned
2 tablespoons of olive oil
kosher salt
black pepper
1 lime, halved
1/2 red pepper, large dice
1/2 red onion, large dice
1/2 pablano pepper, diced large
1 red pepper, roasted and peeled
1-tablespoon almonds
1/4 cup of olive oil
1/4 c of cherry tomatoes, roasted
2 cloves garlic
1 tablespoon sherry vinegar
8 skewers*

Preheat oven to 400 degrees.

To save time use metal skewers instead of wood. You don't have to pre-soak them and it helps cook the meat quicker on the inside.
Preheat the grill. Marinate the scallops and salmon in with olive oil, salt, pepper and lime. Let sit for 10 minutes refrigerated.

In a blender, add in the roasted peppers, tomatoes, almonds, garlic and oil, blend well. Season with salt and pepper. Set aside.

Begin skewering the salmon, scallops and vegetables (*if using wood skewers soak skewers in water for 30 minutes-1 hour). Lay on cedar plank and place in the oven. Turn to broil and cook for 3-4 minutes.

Place the skewers on top of each other, spoon on Romesco sauce and serve warm.

Cous Cous

2 tablespoons olive oil
1/2 cups of shredded carrots
1/4 cup of cherry tomatoes, halved
2 scallions, chopped fine
1 tablespoon fresh oregano and thyme, chopped fine
2 teaspoons sea salt
1 teaspoon black pepper, coarse ground
2 tablespoons of red wine vinegar

Water for boiling
kosher salt for water
Olive oil
Unsalted butter

In a small pot, bring 2 cups of water to a boil. In a medium bowl pour in one cup of cous cous and cover with the hot water. Place plastic over the top of the bowl and let sit until the cous cous absorbs the water. Season the cous cous with olive oil, herbs, salt and pepper. Add in the vegetables. Season with 2 tablespoon of red wine vinegar and olive oil. In a large saute pan, heat the olive oil over high heat. Yields: 4-6