Poach the scallops and shrimp (butterflied and skewered so it stays straight) separately until each are cooked through and plunge into ice water, blot dry on paper towels. Then, remove the end of the shrimp, skewer through the scallop and secure the opposite end of the shrimp so it “wraps”. Fry in ghee until scallops are golden.
Remove the prawn wrapped scallops into bowls. They should adhere together. Ladle in 3/4 cups of tomato consommé.