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Famous Scallop Skewers with Applewood Smoked Bacon and Lehua Honey Glaze

Famous Scallop Skewers with Applewood Smoked Bacon and Lehua Honey Glaze

“Famous” Scallop Skewers with Applewood Smoked Bacon and Lehua Honey Glaze

Yield: 4 servings, 3 skewers each.

Teriyaki Sauce:

  • 3 cups sugar
  • 2 cups water
  • 2 cups shoyu (soy sauce)
  • 2 finger-size pieces ginger, smashed
  • as needed, cornstarch

Skewers:

  • 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.