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.