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Ingredients: (Yield: 4 servings)
- 24 pieces (20-30 count) scallops
- 12 apple smoked bacon, par cooked
- 8 oz guava concentrate, thawed
- 4 oz Lehua honey
- Teriyaki sauce (recipe follows)
- Chopped chives for garnish
- Shichimi togarashi chili powder for garnish
Mix honey and guava concentrate in a small saucepan; bring to a simmer for 6 to 8 minutes. Remove from heat; let cool. Pour glaze into a squeeze bottle.
Cut cooled, par cooked bacon in half. Wrap each scallop in 1/2 piece bacon; thread two wrapped scallops on each 5Ó skewer. Place skewers on a sheet pan, drizzle half of the glaze over the skewers and bake to medium-rare at 450F.
Place a small pool of Teriyaki Sauce in the center of a plate. Drizzle glaze on top of the teriyaki and sprinkle with chili powder. Arrange 3 skewers on top. Garnish with chives.
Teriyaki Sauce: Bring 3 cups sugar, 2 cups water, 2 oz bourbon, 2 cups shoyu and 2 smashed finger sized pieces of ginger root to a boil. Lower heat; add cornstarch to thicken. Strain; reserve.
(Created by: Chef Alex Stanislaw, Plantation House Restaurant, Kapalua, Maui, Hawaii/Edited by CocktailTimes.com)
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