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Summer is not over yet! Which means there’s still time to invite some friends over, splash in the pool and fire up the grill! I grew up using a grill, but I know it can be intimidating if you’ve never used it before. I’m going to share one of my go-to grilling recipes and a few tips to make you feel like a pro!
When you think of grilling, you probably think of hamburgers and hotdogs. Don’t get me wrong, I love a good cheeseburger. But every now and then, it’s nice to mix it up. Instead of a burger, how about Salmon and Scallop skewers with Romesco Sauce?
A lot of people are afraid of making scallops, but they cook fast and are super delicious. If you’ve never made them before, give them a try. Paired here with salmon and veggies, you’ll have a nice variety of textures and flavors on your plate.
Aside from the recipe below, there a few things you need to make these tasty skewers. While you can make these on the stove, nothing beats the smoky flavor of the grill. You don’t need anything huge or fancy, a small portable grill like the one above will do just fine. Since you’ll be working with open flames, you’ll also want some grilling utensils so your hands stay a safe distance from the fire. The 3 piece set above is from Target and only costs $10.
You’ll also want some skewers to hold the seafood and veggies together. If you buy a large pack, like this Natural Home 100ct set, it’ll last you for more than a few grilling sessions. If your skewers are made of bamboo, it's important to soak them in water for at least an hour before placing them on the grill. Otherwise, they will catch on fire and burn to a crisp. Lastly, tasty food looks even more delicious when it’s on nice serving plates. White serveware is classic, but pops of color are so much fun. I’m in love with this Butterfly Platter and right now it’s 25% off at Nordstrom.
You’ll find the recipe for the Salmon and Scallop skewers below. If you want to make the Caprese Skewers shown in the first photo, you can find that recipe here.
SALMON AND SCALLOP SKEWERS RECIPE
INGREDIENTS
For the Salmon and Scallop Skewers:
Kosher Salt
Black Pepper
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Fresh Lime Juice
8 oz Salmon Fillet (1 Large piece or several smaller pieces cut into 8 equal chunks)
8 Sea Scallops
8 8-inch Wooden Skewers, soaked in cool water for at least 1 hour
1 Red Onion, cut into 1 ¼-inch chunks
1 Red Bell Pepper, cut into 1 ¼-inch chunks
1 Poblano Chili, cut into 1 ¼-inch chunks
For the Romesco Sauce
Pinch of Kosher salt
Freshly Ground Black Pepper
1 Red Bell Pepper, roasted, peeled, seeded, and coarsely chopped
¼ Cup Cherry Tomatoes, roasted
1 Tbsp Almonds, coarsely chopped (8 or 9 whole almonds)
2 Garlic Cloves, coarsely chopped
1 Tbsp Sherry Vinegar
¼ cup EVOO
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit or preheat the grill.
In a baking dish, combine the olive oil, salt and pepper to taste, and lime juice. Add the salmon and scallops to the dish and stir with a wooden spoon to coat all the pieces. Cover and refrigerate while you make the sauce.
For the Romesco Sauce
In a blender, combine the roasted pepper, tomatoes, almonds, garlic, vinegar, and olive oil, blending until smooth. Season with salt and pepper to taste and set aside.
Remove the salmon and scallops from the marinade and discard the liquid. Pat dry each scallop and chunk of fish with paper towels. (If you don’t dry each piece, they’ll steam while cooking and have a soft exterior rather than a crisp one).
Thread each skewer with 2 onions chunks, 1 salmon chunk, bell pepper and poblano chunks, and 1 scallop.
To Bake or Broil The Skewers
Set the skewers on a baking sheet and place on the top rack of your oven. Bake or broil for 4 minutes, then rotate the baking sheet in the oven and give each skewer a half turn. Bake or broil for another 4 minutes, or until the salmon is firm to the touch and the scallops have begun to brown on the edges.
To Grill
These cook quickly so it’s best to set them to the side of the grill and not directly over a flame. Cook for 2-3 minutes, then turn. Turn the skewers gently so that the fish doesn’t break and fall into the fire. When the salmon feels firm to the touch and the scallops show light grill marks, remove from the grill.
Arrange two skewers on each plate and spoon the sauce over them, or pile the skewers on a serving platter and serve the sauce in a bowl.
