Ingredients

• One 6-ounce jar apple jelly
• 1/2 green bell pepper, finely diced
• 1/2 red bell pepper, finely diced
• 1/2 large jalapeno, finely diced
• 1/4 cup finely diced fresh parsley
• 1/4 cup finely diced red onion
• 2 tablespoons chopped cilantro
• 4 ounces Florida lobster meat
• 4 ounces sea scallops
• 2 teaspoons olive oil
• 1/2 cup all-purpose flour
• 1/2 cup semolina flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/2 cup chopped green onion
• 1/4 cup finely diced red onion
• 1/4 cup clam juice
• 1/4 cup lager beer
• 1 teaspoon chopped jalapeno
• Vegetable or canola oil, for frying

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Instructions

1. For the pepper jelly: Mix together the apple jelly, green pepper, red pepper, jalapeno, parsley, onion and cilantro in a small bowl. Let set at least 1 hour to infuse the flavors.
2. For the fritters: Preheat the oven to 400 degrees F. Toss the lobster and scallops with the olive oil on a rimmed baking sheet and roast for 5 minutes to parcook. Chop the lobster and dice the scallops.
3. Mix together the all-purpose flour, semolina flour, baking powder, sugar and salt in a large bowl. Add the eggs, green onion, red onion, clam juice, beer, jalapeno, lobster and scallops and mix to combine. Let stand for 5 minutes
4. Heat 1 inch of vegetable or canola oil in a frying pan over medium high to about 350 degrees F. Scoop the mixture in 1-tablespoon portions into the frying pan and cook until golden brown, being careful not to overcrowd the pan; carefully turn the fritters if necessary.
5. Drain on paper towels and serve with the pepper jelly on the side.