From: Executive chef Alex Stanislaw, The Plantation House, Kapalua, Maui, HI. Yield: 4 servings, 3 skewers each.
3 cups sugar
2 cups water
2 cups shoyu (soy sauce)
2 finger-sized pieces ginger, smashed
as needed to thicken, cornstarch
8 oz. Hawaiian Sun Guava concentrate, thawed
3-4 oz. Lehua honey
12 strips applewood smoked bacon, par-cooked (bake halfway)
24 scallops, 20-30 count
as needed, chopped chives
as needed, chive oil
as needed, shichimi tagorashi chili powder
For teriyaki sauce: Bring all ingredients except cornstarch to a boil. Lower heat, add cornstarch to thicken, then strain. Reserve.
For skewers: Mix honey and guava concentrate in small sauce pan; bring to a simmer for 6-8 minutes. Take off heat and let cool. Pour into a squirt bottle.
Cut cooled, par-cooked bacon in half. Wrap each scallop in ½ piece bacon, and skewer with a 5” bamboo skewer, putting two wrapped scallops on each skewer. Place skewers on a sheet pan, squirt half the guava-honey glaze on the skewers and bake at 450°F until scallops are just cooked. Remove from oven.
To serve: Place small pool of teriyaki sauce in center of 5 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 the skewers, place 2 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.