Yield: 4 servings, 3 skewers each.
- 3 cups sugar
- 2 cups water
- 2 cups shoyu (soy sauce)
- 2 finger-size pieces ginger, smashed
- as needed, cornstarch
- 8 oz. Hawaiian Sun Guava concentrate, thawed
- 3 to 4 oz. Lehua honey
- 12 strips applewood-smoked bacon, par-cooked (baked halfway)
- 24 scallops, 20-30 count
* * *
- as needed for garnish, chopped chives
- as needed for garnish, chive oil
- as needed for garnish, shichimi
- tagorashi chili powder
For teriyaki sauce: Bring all ingredients to a boil. lower heat, add cornstarch to thicken, and strain.
For skewers: Mix the honey and guava concentrate in a small saucepan, then bring to a simmer for 6 to 8 minutes. remove from heat and let cool. Pour into a squirt bottle.
Cut cooled, par-cooked bacon in half. Wrap each scallop in a half piece of bacon, and skewer with a 5” bamboo skewer, putting two wrapped scallops on each skewer. Place skewers on sheet pan, squirt half the guava-honey glaze on the skewers, and bake at 450°F until scallops are just cooked. remove from stove.
To serve: Place a small pool of teriyaki sauce in the center of four plates. on top of the teriyaki, make a squiggle design with the other half of the guava-honey sauce. drizzle around the plate perimeter with chive oil and sprinkle with chili powder.
To build skewers: Place 2 skewers side by side. Stand the third skewer upright by anchoring it into one of the horizontal skewers. Sprinkle with chopped chives and serve with a glass of riesling or a cold, crisp-flavored beer.