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 plate and sprinkles them with chopped chives.