1/2 lb. shrimp
1 lb. scallops
1 1/2 c. self-rising flour
2 tsp. sesame oil
1/2 tsp. all-purpose seasoning
1/4 tsp. pepper
1/8 tsp. garlic
1 1/4 c. water
Oil

Clean shrimp leaving tails on and "butterfly" cut. Rinse scallops. Place flour, sesame oil, all-purpose seasoning pepper, garlic in a bowl. Stir in water to form a batter. Dip the shrimp and scallops in batter. Fry in hot oil until lightly browned. Avoid overcooking. Serve piping hot.