For the Hawaiian chile cream: Combine Hawaiian chiles, garlic, salt and enough vinegar to result in a paste in food processor and process until smooth. This mixture can be used immediately, but it will be harsh. For best results, age in a jar for 6 months to 1 year.
Mix 1 tablespoon aged Hawaiian chile concentrate with the cream for the Hawaiian chile cream base.
For the alfredo: Chop scallops and shrimp, then saute in the butter with the garlic in a 10-inch nonstick pan, along with 1 tablespoon Hawaiian chile cream, until the shrimp are pink and done. Transfer to an 8-quart mixing bowl.
Preheat the oven to 400 degrees F.
Mix crab, mozzarella, ricotta, mascarpone and 1 cup Parmesan into the scallop and shrimp mixture until fully mixed.
Spread mixture on a pasta sheet and roll up. Repeat with remaining filling and pasta sheets. Place seam-side down in a baking dish.
Top with some mozzarella and bake for 8 minutes.
Meanwhile, stir together heavy cream and 1 tablespoon Hawaiian chile cream in a small saucepan and bring to a boil. Add remaining 2 ounces Parmesan and mix well. Let reduce to thicken, then turn off heat.
Serve cannelloni over Hawaiian chile alfredo sauce and enjoy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Privateer's Cove, Kailua-Kona, HI