Grilled Hawaiian Scallops, Banh Mi Crostini, Scallop Glaze, Spicy Salt.

Directions

1. Mix the pineapple juice, salt, pepper and green pepper. Marinate Scallops in the mixture overnight. Prep the ingredients for the spring rolls. Chill the prepped ingredients in fridge. Make the Nouc Mam Sauce and chill it.
2. Take the marination and simmer in saucepan. add brown sugar and corn starch to thicken. reduce to a smooth glaze. 5-10 mins depending on amount of corn starch. Store in container and keep at room temp. if it gets too thick, hot hold the sauce.
3. Combine minced garlic and butter. grill on buttered side until crispy, but not too charred. about 2-3 mins. Set aside.
4. Salt the vegetables and vermicilli. Assemble the spring rolls by dipping rice wrappers in warm water, then putting ingredients in the middle. Roll it up with your papers very tight and don't forget the tuck. You don't want a sloppy and loose presentation. Let it chill. Take out
5. Brush the grill w/ veggie oil. Take out the scallops, salt & pepper and grill for 3 minutes on each side. Feel for a medium soft interior and charred exterior. You want the scallop to melt and have a smooth mouthfeel.
6. Drop a dollop of the reduction sauce and spread it. Place the Banh Mi Crostini horizantally across the plate. Place 2 scallops on top of the crostinis and then cut the spring rolls in half. Top the crostinis with the open faced half spring roll. Drizzle the whole dish with the nouc mam. Garnish with parsley and chopped chives.