Prepare a charcoal grill for cooking.
Combine the shrimp, scallops, chili oil, garlic, parsley, and seafood seasoning in a bowl. Season with salt and pepper and marinate for 20 minutes at room temperature.
Dissolve cornstarch in 1/4 cup of water.
Bring the red pepper concentrate to a boil, than whisk in the cornstarch slurry a little at a time until thickened. Turn off the heat and whisk in the butter, 1 tablespoon at a time. Season with salt and pepper.
Remove shrimp and scallops from marinade and discard marinade. Grill shrimp and scallops for a couple minutes on each side or until just cooked through. Serve immediately, garnished with sliced red peppers, scallions, and chive oil.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Dan Rinaldi, Providence, Rhode Island, 1st Place Appetizer