Source: Food and Wine Quick from Scratch

Seafood Mixed Grill w/Red-Pepper Sauce
There’s no law that says a mixed grill has to be based on meat. Shrimp, scallops, and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad, and wine and you have a party.
Serves: 4
Prep Time: 10 minutes
Cook Time: 8 minutes


1 7-ounce jar bottled roasted red peppers, drained and rinsed (about 3/4 cup)
1 garlic clove
1/2 teaspoon red wine vinegar
2 tablespoons fresh parsley, chopped
1/2 teaspoon sugar
4 tablespoons cooking oil
3/4 teaspoon salt
fresh ground black pepper, to taste
1/2 pound medium shrimp, shelled
1/2 pound sea scallops
1 pound salmon fillets, center-cut, cut into 4 pieces

In a food processor or blender, puree the red peppers and the garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of pepper.

Light the grill or heat the broiler. Thread the shrimp on four skewers and the scallops on four skewers. Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon pepper. Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of pepper and the remaining 1/4 teaspoon salt.

Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, 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.

Wine Recommendation: A full-bodied, expansive wine such as a California chardonnay is ideal with the meaty, flavorful shrimp, scallops, and salmon. For the roasted red peppers and garlic, it’s best to choose one that’s not oaky.