Preheat the grill.
Season the seafood with olive oil, salt and pepper. Place on the grill and cook in batches until the seafood is done. (**Add the items that will take longer to cook first on the grill i.e. the lobster, scampi and then shrimp)
In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the bread and fry until golden on each side, about 2 minutes. Remove and set aside. In the same pan, add the peppers. Sauté for 1 minute and remove from the pan. Reserve the oil. In a food processor, combine the peppers and garlic. Process until a paste forms. Add the reserved fried bread, tomatoes and nuts. Process until smooth. Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt. Process for 15 seconds. Add the parsley and process for 5 seconds. Remove and store in an airtight container under refrigeration until ready to use.
Yield: about 1 cup
Remove the seafood from the grill. Serve the sauce with the grilled seafood on a large platter. Garnish with parsley.
Yield: 4 servings