Red Pepper Frutti di Mare
- 16 raw peeled and de-veined U-8 shrimp with tails on
- 16 large sea scallops
- 1/2 cup hot chili oil
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley leaves
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- Salt and pepper
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 cups red pepper concentrate
- 1 stick salted butter, chilled
- 2 red bell peppers, sliced, for garnish
- 1 bunch scallions, sliced, for garnish
- Chive oil, for garnish
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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy Dan Rinaldi, Providence, Rhode Island, 1st Place Appetizer
Recipe courtesy of Robert Irvine
Recipe courtesy of Emeril Lagasse