Cat Cora's Salmon and Scallop Skewers with Romesco Sauce

Preheat oven to 400 degrees F or preheat grill on which you'll cook skewers. 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 you make sauce. For sauce, in a blender, combine roasted pepper and tomatoes, almonds, garlic, vinegar, and olive oil, blending until smooth. (If you like you can toss whole almonds and peeled garlic cloves into blender, but I find giving them a rough chop first prevents any large chunks from ending up under blender blades.) Season with salt and pepper to taste, and set aside. Remove salmon and scallops from marinade, and discard 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 onion chunks, 1 salmon chunk, bell pepper and poblano chunks, and 1 scallop. To bake or broil: Set skewers on baking sheet and place on top rack of oven. Bake or broil 4 minutes, then rotate baking sheet in oven and give each skewer a half turn. Bake or broil another 4 minutes or until salmon is firm to touch and scallops have begun to brown on 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 2 to 3 minutes, then turn. Turn skewers gently so fish doesn't break and fall into fire. When salmon feels firm to touch and scallops show light grill marks, remove from grill. 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.