Prepare Red Peppers for the Beurre Blanc Sauce

1. Preheat the broiler and char the peppers until they blister and are blackened on all sides.  Rotate them as they cook to char evenly
2. Remove peppers from the heat and transfer them to a plastic or paper bag.  Close the bag and let the peppers steam for about 5 minutes
3. Rub the blackened skins from the peppers. Hold them under cold, running water and rub any burned pieces from the vegetables, if necessary
4. Make a slit along 1 side of the peppers, lay them on a work surface, and scrape out seeds and membranes.  Remove and discard the stems.  Cut the peppers into several pieces, transfer to a broiler-safe dish, and reheat just until warm
5. In a 1 quart stainless-steel bowl, mix the beurre blanc* (instructions below) with the peppers, and with an immersion blender or hand-held electric mixer, mix for about 10 seconds just until the sauce is pink and small pieces of peppers are visible.  Set the bowl over a larger one filled with hot water to keep the sauce warm

Make the Beurre Blanc Sauce

1. In a non-aluminum saucepan, combine shallots with wine; reduce to a syrupy texture
2. Add  lemon juice or vinegar and reduce. Remove from heat, add one piece of butter, stirring with a whisk to blend. Slowly add the rest of the butter until well combined
3. Strain through a fine mesh strainer

Grill the Seafood Skewers

1. Lightly spray a broiler pan with cooking spray.  Thread 2 or 3 shrimp and 2 or 3 scallops on each skewer and lay them on the pan
2. Season seafood lightly with salt and pepper on both sides
3. Place on grill and cook about 4 inches from the heat for about 2 minutes on each side or until the shrimp turn pink and firm
4. Spoon the sauce onto each of 6 small plates or a single platter
5. Slide the seafood from the skewers and place on top of sauce.  Garnish with chopped parsley and fresh lemon and serve with favorite grilled vegetables