Rosemary makes
tasty skewers

Dishes prepared by chef Brian Etheredge of Capische Restaurant, Maalaea, on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. The recipe for a second dish, prepared by James McDonald of I'o and Pacific'O, is available on the Web site, www.khon.com.

Rosemary Skewered Shrimp and Scallops

>> Skewers
4 sprigs rosemary
4 scallops (U-10 size)
4 large shrimp
Salt, pepper and extra virgin olive oil, to taste
>> Sauce
1/4 cup chopped sun-dried tomatoes
2 teaspoons chopped garlic
2 tablespoons chopped shallot
1/2 cup sherry
1 cup heavy whipping cream
1 teaspoon Dijon mustard
1 tablespoon Capische herbs (equal parts basil, tarragon, parsley, chervil, chives)
>> Pasta
1 pound squid ink pasta
2 tablespoons chopped garlic

Skewer one shrimp and one scallop on a piece of rosemary. Season and brush with oil. Grill.

To prepare sauce: Sauté sun-dried tomatoes, garlic and shallots over medium heat. Deglaze with sherry and let reduce by half. Add cream and bring to a simmer, add mustard and finish with herbs.

To prepare pasta: Cook in heavily salted water until al dente. Remove and rinse quickly in ice water. Heat a nonstick sauté pan and add garlic. Sauté until golden brown in a little bit of oil. Add pasta and toss.

Top pasta with sauce and serve with skewers.

Nutritional information unavailable.

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