Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: February 21, 1998
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.
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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