2) In a mixing bowl, combine the vodka, citrus, ginger, garlic, sugar and miso paste and whisk until mixed. Slowly whisk in the oil until smooth.
3) Pour the marinade over the unpeeled prawns and scallops. Cover and leave to marinate in the refrigerator for 45-60 minutes.
4) Skewer the prawns and scallops (four to a skewer is optimal) and place on a barbecue over direct heat. Allow the tails and legs of the prawns to slightly blacken before turning. The scallops should brown slightly before turning.