Executive chef Alex Stanislaw simmers lehua honey with guava
concentrate for a few minutes and then cools it and pours it
into a squirt bottle. He wraps scallops in half a slice of par-
baked bacon and puts two of them on skewers. He squirts them
with the honey glaze and bakes them on a sheet pan.He drizzles
plates with teriyaki sauce and makes designs with the guava-
honey mixture. He also drizzles the plate with chive oil and
sprinkles it with chile powder. He puts three skewers on each
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