Salmon And Scallop Skewers With Romesco Sauce

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2 tablespoons extra-virgin olive oil, plus additional for brushing grill

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons fresh lime juice

1 (8-ounce) salmon fillet cut into 8 equal pieces

8 ounces sea scallops (about 8 scallops)

8 (8-inch) wooden skewers, soaked in water for at least 1 hour

1 red onion, cut into 1-inch chunks

1 red bell pepper, cut into 1-inch chunks

1 poblano chile, cut into 1-inch chunks

1 tablespoon coarsely chopped blanched almonds (8–9 almonds)

2 garlic cloves, coarsely chopped

3/4 cup drained bottled roasted red bell peppers, chopped

1/2 cup cherry tomatoes, roasted

2 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar

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