Recipe courtesy of Ocean Grill
2 hr
1 hr
24 fritters


Pepper Jelly:
  • 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


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.

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.

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

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.

Drain on paper towels and serve with the pepper jelly on the side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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