Fried Calamari, Italian Hot Green Peppers with Lemon Aioli

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   ["Fill a Dutch oven 2/3 of the way full with vegetable oil.", "In a large bowl, combine the calamari, scallops, 2 teaspoons hot sauce and 2 cups buttermilk and marinate for 30 minutes.", "In another bowl, combine the flour, masa, Essence, salt and pepper.", "Heat oil to 350 degrees F", "Remove the calamari from the buttermilk and place into the flour mixture in batches.", "Shake to remove any excess flour and fry in vegetable oil until golden brown, about 3 minutes.", "Fill another large bowl with the remaining 2 cups buttermilk.", "Dip the hot peppers into the buttermilk and then into the flour mixture and fry until golden brown, about 2 minutes.", "For the aioli:", "In a food processor, combine the garlic, salt, egg yolks, and lemon juice.", "Once that is combined, slowly add the olive oil.", "If the aioli is too thick, thin with a couple of tablespoons cold water.", "*RAW EGG WARNING", "Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs", "Due to the slight risk of salmonella or other food-borne illness.", "To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.