Teriyaki Shrimp & Scallops

Ingredients

• 1.5 t tapioca/arrowroot flour 
• 0.3 t pepper red crushed
• 3 T brown sugar dark
• 1 T ginger or fresh minced
• 1  garlic clove (or 2)
• 21  pieces green onions 
• 12 oz shrimp deveined peeled
• 16  mushrooms halved
• 1.5 T rice wine vinegar 
• 12 oz sea scallops - the big ones 
• 0.3 c soya sauce gluten-free (for )
• 1.5 t water 

Equipment

• frying pan
• sauce pan
• grill
• skewers

Directions

1. Prepare grill
2. Combine 1st 6 ingredients in a small saucepan over med heat.Bring to a boil and cook for 2 min.
3. Combine arrowroot and water.Stir mix into soy sauce, bring to boil, cook 1 min
4. Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 skewers.
5. Brush kebabs with oil and place on grill rack coated with cooking spray.Cook for 3 min.Turn kebabs, and brush with half of soy sauce glaze, cook for 1 min.Turn kebabs, brush with remaining glaze, cook for 1 min or until seafood is done.
6. Heat 1 tablespoons oil a large skillet over medium heat.
7. Add Scallops, cook on one side for 5 min, flip and cook on other side for 5 min.
8. Remove them from the pan.
9. Add Shrimp, mushrooms, and green onions.Cook about 3 min, or until shrimp are no longer grey.Return the scallops to the pan, add soy sauce mix and cook 2 min, add arrowroot mix and cook 2 more min over low heat.
10. Serve over rice.