Ingredients

6 large fresh sea scallops
1 beef tenderloin steak, about 11 oz (300 g)
2 teaspoons (10 mL) chili oil
1 3/4 cups (400 g) prepared sushi rice
2 green onions, very thinly sliced on a bias for garnish
sea salt
fresh cracked black pepper
wasabi paste

To Serve   
pickled ginger
wasabi paste
soy sauce

Directions

Season the beef and scallops on all sides with salt and pepper. Heat 1 teaspoon (5 mL) of the oil in a pan over medium-high heat. Sear the beef on all sides for 2-3 minutes per side, and set aside to rest. Place the pan back on the heat with the
remaining teaspoon of oil and sear the scallops for 45-60 seconds per side, then set aside to rest.

Dip your hands into cold water and shape the sushi rice into 16 even-sized blocks about 2 inches (5 cm) long, ¾ inches (2 cm) high, and ¾ inches (2 cm) wide long.

Thinly slice the beef, apply a small amount of wasabi paste to each piece, and set pieces wasabi-side down on the rice.
Slice the scallops in half, spread a small amount of wasabi paste on each scallop, and place them wasabi-side down on top of the beef.

Garnish each nigiri with a couple of paper-thin slices of green onion and serve on a platter with wasabi paste, pickled ginger, and soy sauce for dipping.