HAWAIIAN SCALLOPS

Allow me to unveil one of my secret treasures, bookworm and bookman extraordinaire, Viki Gillespie. She is the friend who has inspired me with both encouragement and editorial direction for many years. Her professional career was in the retail end of the publishing business, which has honed her keen perspective on the realities of today’s publishing marketplace.  The times when I have not followed her guidance have often led to less-than-stellar creations.
 

We met over four decades ago, when I was playing the lead in a production of A Shot in the Dark in the Blue Room [theatre in the round] at the Portland Civic Theatre in Portland, Oregon.  PCT may be long gone, but the Portland Civic Theatre Guild has continued to please audiences with their staged readings since 1958.  I look forward to enjoying one of their performances if I find a bookstore in my hometown that chooses to book one of my own readings from the Natalie Seachrist Hawaiian mystery series.
 

Often utilizing produce from her personal garden, Viki enjoys planning meals and special events for her family and friends.  As always, I encourage my readers to experiment with this recipe to meet the desires of their palettes.  Of course, that’s with the caveat that, as in my writing, you do so at your own risk…

VIKI'S HAWAIIAN SCALLOPS

The following scallop dish can be served with or without pasta.  By itself, it is recommended that the marinade be cooked and served as a sauce.  A side of pasta may feature the marinade sauce, OR consist of the separate preparation that follows the scallop recipe. Scallops are rarely found in the waters of Hawai`i.  Wherever you live, you may need to use frozen scallops for this dish.  As with all foods, be cautious about the freshness of your ingredients.

SWEET SOY MARINADE

​3 Tbsp.  Scallions, minced

2 Tbsp.  Pure Maple Syrup
1 Tbsp.  Soy Sauce, low-sodium
1 Tbsp.  Mustard, course ground
1/4 Tsp. Black Pepper, ground

PROTEIN
​8 Sea Scallops, large

PREPARATION OF SCALLOPS
​Mix marinade ingredients in a bowl.  Add scallions and marinate for at least 10 minutes.  Refrigerate if marinating longer.
 

If you wish to serve pasta, it can be cooked and drained while marinating the scallops…
 

Heat 2 teaspoons of oil in a skillet over medium-high heat.  Remove scallops from marinade and pat dry.  Reserve marinade.  Sear scallops in the skillet until golden brown on both sides, about 5-6 minutes in total.  Scallops should feel firm to the touch [be careful not to overcook, as they will get tough].  Remove the scallops from the skillet.
 

Add the reserved marinade to the skillet.  Boil the mixture for 1-2 minutes, until it thickens and forms a sauce.

​SERVING

Scallops may be served with just a topping of the cooked marinade. Or, once the marinade has started to thicken, toss cooked pasta in the sauce. Serve topped with scallops.  [Doubling the marinade provides additional sauce to pour over the pasta]

HAWAIIAN PASTA

​3 Strips Low-sodium Bacon, diced, sautéed until crisp [about 5 minutes], drained on paper towels
4 Oz. fresh linguine or angel hair pasta, cooked per instructions [no oil, salt optional] and drained
1/2 Cup diced fresh pineapple
1 Tbsp. Red Onion, minced
l Tbsp. Fresh Cilantro, minced [optional]
 

Toss all ingredients except pasta in a large bowl.  Add and blend in pasta.  Stir in cilantro, if desired.
 

GARNISHES
Sprinkle fresh scallions on top of the final dish
Serve fresh pineapple spears or rings on the side

NOTE 

One of my special readers suggested that coconut milk could be added to the recipe to add a creamy richness!
 

​​I've not yet sampled this recipe, but I have a package of scallops saved for trying it!​