Recipe courtesy of Dan Rinaldi
Recipe courtesy of Dan Rinaldi
Show:
Food Network Specials
Red Pepper Frutti di Mare
- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 8 servings
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- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 8 servings
Ingredients
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
Directions
- 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.
