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Crispy Scallop Salad

4 cups boiling water 1 1/2 lbs scallops Poaching Water: 1/2 cup white wine 1/2 tbs fresh tarragon 1/2 tbs peppercorns, cracked 1 1/2 tsp salt and pepper 2 cups maui onion and mixed vegetables 1 stem fresh cilantro 1/2 cup lime juice 1/3 cup light olive oil 1/3 cup granulated sugar 1 clove fresh garlic, sliced 1 1/2 cups fresh celery, sliced diagonally 1 tbs fresh tarragon 6 servings waimea mixed salad greens 3/4 cup red radish, sliced 2 each medium tomatoes, cut into wedges 1 each juilienne, asian apple 1 each jicana, juilienne Directions: Rinse scallops in cold water and drain well. Combine poaching water ingredients in a saucepan and bring to a boil. Add scallops, reduce heat, and simmer for 3 to 5 minutes, or until scallops are tender. Drain scallops. Combine lime juice, oil, sugar, garlic, and remaining 1 tsp salt. Stir until sugar is dissolved. Pour over scallops, cover, and chill for several hours. Add celery to scallops and mix. Drain, but save marinade. Arrange mixed greens evenly on six salad plates. Divide scallops and celery mixture evenly between the six plates. Arrange the remaining food in groups around the scallops on the mixed greens. Serve with reserved marinade.  

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Teriyaki Lamb Chops with Dijon Mustard Crust

Serves 2 8 Lamb Chops Teriyaki Sauce: 2 cups soy sauce 1 cup mirin 1 cup water 1/2 cup brown sugar 1 tablespoon fresh garlic, minced 1 tbs minced Fresh Ginger 1 tbs garlic chili sauce 3 tbs green onions, sliced Crust: 2 tbs garlic chili sauce 1 cup spicy dijon mustard 1 cup macadamia nuts, finely chopped 3/4 cup panko Teriyaki Sauce: Combine ingredients. Lamb Chops: Marinate in teri sauce for 4-6 hours. Remove lamb chops from marinade. In a heavy skillet, heat a little oil over medium heat and quickly sear the lamb chops on both sides. Set aside and cool. Crust: Combine Macadamia Nuts and Panko and set aside. Preparation: Brush both sides of each lamb chop with Spicy Difon Mustard. Roll in the crust mixture. In a heavy skillet, with a little oil over medium heat, saute the lamb chops on each side, turning once, until desired donenes is reached.