YIELD: 4 SERVINGS
8 oz. guava concentrate, thawed
3-4 oz. Lehua honey
12 pieces apple smoked bacon, par cooked (baked
24 pieces, 20-30 count scal- lops
1 cup honey-guava teriyaki sauce (see recipe)
chili powder, as needed for
chive oil, as needed for
chives, chopped for garnish
1. Mix honey and guava concentrate in a small sauce pan, bring to a simmer for 6-8 minutes.
2. Take off heat and let cool. Pour into squirt bottle. 3. Cut cooled, par-baked bacon in half. Wrap
each scallop in 1⁄2 piece of bacon and skewer with a 5” bamboo skewer, putting two wrapped scal- lops on each skewer. Place skewers on a sheet pan, squirt half of the guava-honey glaze on the skewers and bake to medium-rare at 450°F.
4. When out of the oven, place a small pool of teriyaki sauce in the center of 4 plates; make
a squiggle design with the other half of the guava-honey sauce on top of the teriyaki; drizzle around that with chive oil, sprinkle with chili powder and build the skewers: 2 side by side, and the third sticking out of one of the horizon- tal skewers, standing up in the air. Sprinkle with chopped chives.
Photo and recipe: National Honey Board