Red pepper frutti di mare

  • Preparation Time30 mins
  • Cooking Time10 mins
  • Serves8
  • DifficultyEasy
16 raw peeled and de-veined colossal prawns with tails on
16 large sea scallops
120ml hot chilli oil
2 cloves garlic, minced
2 tbsps chopped parsley leaves
1 tbsp seafood seasoning (recommended: Old Bay)
Salt and pepper
2 tbsps cornflour
60ml water
480ml red pepper concentrate
120g salted butter, chilled
2 red peppers, sliced, for garnish
1 bunch green onions, sliced, for garnish
Chive oil, for garnish
1) Prepare a charcoal griddle or barbecue for cooking. Combine the prawns, scallops, chilli oil, garlic, parsley and seafood seasoning in a bowl. Season with salt and pepper and marinate for 20 minutes at room temperature.

2) Dissolve the cornflour in the water. Bring the red pepper concentrate to the boil in a saucepan, then whisk in the cornflour mix 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.

3) Remove the prawns and scallops from the marinade and discard the marinade. Cook the prawns and scallops on the charcoal griddle or barbecue for a couple of minutes on each side or until just cooked through.

Serve immediately with the sauce, garnished with sliced red peppers, spring onions and chive oil.

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