Ingredients

• 1/2 cup Tamari
• 1/2 pound medium sized scallops
• 1/2 pound large shrimp
• Bamboo skewers
• 2 teaspoons canola oil
• Salt and pepper
• Red and green shiso leaves for garnish

Instructions

1. In a small saucepot over medium heat reduce tamari until thick. In the meantime, fit one scallop into the natural curve of the shrimp, skewer with a bamboo skewer, brush with canola oil, and season with salt and pepper. In a medium sized saute pan, sear the shrimp and scallops for 2 minutes on each side. To assemble dish, spoon reduced tamari onto the middle a plate and place 2 sets of skewers on the plate. Garnish with red and green shisho leaves.;