From: Executive chef Alex Stanislaw, The Plantation House, Kapalua, Maui, HI. Yield: 4 servings, 3 skewers each. Teriyaki Sauce: 3 cups sugar 2 cups water 2 cups shoyu (soy sauce) 2 finger-sized pieces ginger, smashed as needed to thicken, cornstarch Skewers: 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 ...

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