Ingredients
roasted red peppers,(1 can)
1clovegarlic
½tspwine vinegar
2tbspfresh parsley,chopped
½tspsugar
4tbspcooking oil
¾tspsalt
fresh ground black pepper
½lbmedium shrimp
½lbsea scallops
1lbsalmon fillet,center-cut
Preparation
In a food processor or blender, puree the red peppers and garlic with vinegar, parsley, sugar, 3 tablespoons of oil, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
Light the grill or heat the broiler.
Thread the shrimp on 4 skewers and the scallops on 4 skewers.
Coat the shellfish with 2 teaspoons of the oil and sprinkle with ¼ teaspoon of salt and ¼ teaspoon of black pepper.
Coat the salmon with the remaining 1 teaspoon oil, and sprinkle with ⅛ teaspoon of black pepper and the remaining ¼ teaspoon of salt.
Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp.
Grill or broil the scallops for 3 to 4 minutes per side, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center).
Serve with the red-pepper sauce.
