Recipe courtesy of Dan Rinaldi

Red Pepper Frutti di Mare

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 8 servings
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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


  1. Prepare a charcoal grill for cooking.
  2. 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.
  3. Dissolve cornstarch in 1/4 cup of water.
  4. 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.
  5. 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.

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