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Seared Diver Scallops over Kahuku Corn Polenta, Shiitake Mushroom Vinaigrette 5 Spiced Marinated Kiawe Smoked Rack of Lamb


Seared Diver Scallops over Kahuku Corn Polenta,
Shiitake Mushroom Vinaigrette
From the Kitchen of:
Executive Chef Andrew Manion-Copley of Turtle Bay Resort

Corn Polenta
6 whole corns
1 Tbs. size whole peeled garlic
1 Tbs. size whole peeled ginger
1 Tbs. size whole lemongrass
3 Tbs. butter
Hawaiian salt and pepper

Peel and clean the corn. Grate the corn on a medium size box grater, followed by the lemongrass, garlic and ginger.

Shiitake Vinaigrette
6 shiitake mushrooms
1 c. olive oil
1/3 c. balsamic vinegar
1/3 c. granulated sugar
1/3 c. chopped mixed herbs (tarragon, basil, thyme and chives)

Mix sugar, olive oil, balsamic vinegar, garlic and herbs together. Clean the stalks of the mushrooms and marinate them in the mixture for 24 hours.

12 whole scallops, cleaned
Hawaiian salt & pepper
3 Tbs. olive oil

Clean the scallops and season. In a saucepan, heat the olive oil until the oil is smoking. Sear the scallops and cook for 2 minutes. Turn and cook further for 2 minutes or until the scallops are medium rare.

To Plate - Place the corn in the middle of the plate. Place the scallops on top then drizzle the vinaigrette around the corn and garnish with micro greens.

5 Spiced Marinated Kiawe Smoked Rack of Lamb
From the Kitchen of:
Chef Jason Kina of JW Marriott Ihilani Resort & Spa
1 lamb rack frenched
1 1/2 c. five spice marinate
2 c. smash taro
1/4 c. five spice demi glace
assorted grilled vegetables
smoker grill or cold smoke lamb

Marinate lamb with 1 cup of marinate for 10-15 hours using smoker grill. Cook and smoke lamb to desired doneness.

To cold smoke lamb - remove lamb from marinate and pat dry with paper towel. Cold smoke lamb using kiawe chips. Smoke for 1 hour.

To prepare cold smoked lamb rack - preheat oven to 350 degrees. Heat skillet or frying pan on medium high. Sear lamb on both sides and place in oven to finish cooking to desired doneness. Remove lamb from oven and "let rest" for a couple of minutes (to rest, meat juice will run when cutting) coat with mustard and top with sesame seeds.

To prepare the sauce - Reduce 1/4 c. of marinate with 3/4 c. of veal stock to about 1/4 c. reduction, remove from stove and swirl in 1 Tbs. butter.
To prepare Smash Taro - 1 c. peeled potato, 1 c. peeled taro. Boil or steam until cooked or soft. Drain well and place in a bowl. Add 2 Tbs. butter and 1/4 c. cream, salt & pepper and whip.

Assembly - Arrange vegetables and smashed taro. Slice lamb and arrange as you like. Add sauce.