Shrimp and Scallops with Peaches and Soy

Ready in


  • 1/4 cup Coconut oil, for cooking
  • 8 oz. Shrimp, peeled, deveined and cooked
  • 8 oz. Scallops
  • 1 Peach
  • 3 sprigs Fresh dill
  • 1 tbsp. Mirin
  • 2 tbsp. Water
  • 2 tbsp. Soy sauce
  • Honey, for drizzle


Ready in
  1. Cook both shrimp and scallops in a skillet with coconut oil, and toss with the soy sauce. Choose a ripe peach and quarter it and cut the quarters in half in the middle short ways. Drizzle the peaches with honey and set aside.
  2. For the serrano pepper, slice thin on a bias and set aside. Combine ginger, mirin, and wasabi powder in a bowl and add 2 Tbsps. of water and mix.
  3. For carrot, peel and cut into long bias angle cuts. Try for 1-inch lengths. Simply cook these pieces in boiling water and season them with salt and pepper by choice.
  4. Have fun arranging all these colors and shapes, garnish with your dill and green wasabi ginger sauce. Use a squeeze bottle to get creative. Tip* Make a double batch or triple batch of your wasabi ginger sauce so you have plenty to have fun with.