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

Instructions

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.