Quartet from the Sea
Comments:	If you leave food to marinate refrigerated and keep dips refrigerated, you can start preparing this dish 4 hours before preheating the barbecue. A spicy marinade that bring out the individual flavor of each fish and shrimp, and dips that enhance even more their flavor. This easy to prepare dish with its simple presentation reflect California-style way of life. Fish, shrimps and scallops are arranged all around the outside of a large round serving plate, dips in the middle of the plate into small bowls. There will be a plate for each guest and they will choose whatever they want. As dips, a cold dill mustard cucumber sauce, a spicy garlic mayonnaise sauce and a lemon chive sabayon sauce are perfect with the different tastes, that go from spicy to sour, to creamy, to mild. Serve this dish at the beginning of a meal onto a bed of red lettuce leaves, or as a main dish onto a bed of mixed green vegetables rice. Serve along with 1 cup [250 mL] 'Cold Dill Mustard Cucumber Dip', 'Spicy Garlic Mayonnaise' and 'Hot Lemon Chive Sabayon Dip', into separate bowls [see 'Dip' and 'Mayonnaise' sections for recipes]. Excellent served along with an oak-tasting Chardonnay or a white Sauvignon.
Servings:	6 to 8 [8 to 10 as hors d'oeuvre]
Ingredients	Preparation
12 giant raw shrimps, shelled and deveined, tails on or not 1 pound [454 g] scallops 1 [1-pound / 454-g] piece salmon fillet, into 1 1/2-inch [4-cm] each pieces 1 [1-pound / 454-g] piece swordfish, into 1 1/2-inch [4-cm] each pieces Marinade 1/2 cup [125 mL] white Chardonnay vinegar 1 tablespoon [15 mL] freshly squeezed lemon juice 1 cup [250 mL] oil 1 tablespoon [15 mL] finely chopped fresh chives 1/2 teaspoon [2.5 mL] salt 1/4 teaspoon [1 mL] finely ground pepper	Whip together all marinade ingredients into a small bowl until blended. If using sea scallops, remove the small muscle on the side of each sea scallop. Rinse then arrange shrimps, salmon fillet and swordfish pieces into a large glass shallow dish. Pour in marinade. Leave to marinate for 30 to 60 minutes. Meanwhile, prepare cold dill mustard cucumber, spicy garlic mayonnaise and lemon chive sabayon dips. Preheat barbecue to medium intensity. Remove shrimps from marinade; thread shrimps onto skewers piercing through thickest of shrimps leaving a small space between each. Thread scallops, salmon fillet pieces then swordfish pieces onto separate skewers. Arrange shrimp, salmon and swordfish skewers onto hot barbecue rack, approximately 3 inches [7.6 cm] from heat source. Grill for approximately 3 to 4 minutes on each side, accoring to the size of the pieces. Transfer scallop skewer onto barbecue rack; grill for approximately 2 minutes on each side. To serve as hors d'oeuvre, arrange all shrimps, all fish pieces and all scallops apart from each other onto a large serving plate; arrange dip bowls in the middle. To serve as a main dish, evenly arrange all onto individual plates; serve along with dips.