Tamari Shrimp and Scallops

Tamari Shrimp and Scallops

by Michel Nischan from taste pure and simple

Ingredients:

8 sea scallops
8 large shrimp, shelled and deveined
1 cup tamari sauce
Freshly ground pepper to taste
4 teaspoons canola oil

Garnish:

4 fresh green shiso leaves
4 fresh red shiso leaves

When my chef de cuisine at Heartbeat, John Mooney, created this dish, I was struck by its sensuousness. As it cooks, the scallop expands to meet the embrace of the shrimp in a miracle of geometry and reaction to heat. They have similar flavors but different textures, and for centuries both have teamed beautifully with Asian flavors. This easy recipe is testament to such affinity.

Nestle a scallop in the curve of each shrimp. Use 2 short bamboo skewers to secure the shrimp to the scallop. Set aside.

Pour the tamari into a metal bowl set over a small saucepan with about 2 inches of simmering water. Cook over medium-high heat for 30 to 40 minutes, or until reduced by half and slightly thickened. A salt crust will form on top of the reducing tamari. Do not stir the crust into the tamari. Instead, carefully pour the tamari from the pan, leaving the salt crust behind. This will keep the tamari from being too salty.

Heat a medium saute pan or skillet over medium heat until hot. Season each seafood skewer lightly with pepper and then brush lightly first with the canola oil and then with the tamari reduction.

Sear the skewers for about 2 minutes on each side, or until lightly browned. To serve, spoon a little tamari into the center of each of 4 plates. Place 2 of the skewers on the sauce and garnish with the shiso leaves. Do not use too much of the tamari reduction; it's very salty.

This and many other wonderful recipes may be found in
Michel Nischan's Taste Pure and Simple from Chronicle Books