Ingredients:

1 each Scallop (U/10 size) about 2 inches in diameter and cut in half
2 each Shrimp (21/25 count) peeled, deveined and butterflied
2 oz. Tuna (cut into 1" by 1" cubes)
2 oz. Pineapple, fresh cut into 1"x1" cubes
1 oz. Red peppers cut into 1"x1" cubes
1 oz. red onion (cut into 1" by 1" cubes)

4 oz. steamed rice, prepared
3 oz. soy sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds
1 each 12" bamboo skewer

Directions:

Assemble ingredients on the skewer in order: Shrimp, Red Pepper, Scallop, Pineapple, Tuna, Red onion, Shrimp, Red Pepper, Scallop, Pineapple, Tuna and Red onion.

Cut the skewer into 2 equal protions and marinate the skewers in soy sauce for approximately 4 minutes (2 minutes on 2 sides only).

Put the sesame oil in a saute panand allow to get hot.

Place the kebobs in the saute pan and cook for approximately 4 minutes (1 minute on each side).

Remove kebobs from the skillet and serve over steamed white rice. Sprinkle with sesame seeds and enjoy.

Bon Appetite!

Executive Chef
Larry R. Walker Jr.