Ingredients:

7-oz jar roasted red pepper, drained and rinsed
4 tbsp vegetable oil, divided
3 cloves garlic, chopped
1/3 tsp wine vinegar
1/2 tsp sugar
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1/2 lb medium shrimp, peeled
1/2 lb sea scallops

Directions:

In a food processor or blender, puree red peppers, 3 tablespoons oil, garlic, vinegar, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

Thread the shrimp and scallops on separate skewers and coat with 2 teaspoons of oil. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper.

Grill the skewers, turning once, until just done (about 3 minutes per side for the shrimp and 4 minutes per side for the scallops). Serve with the pepper sauce.