The 10th annual Mauka to Makai Environmental Expo will be held at the Waikiki Aquarium from 9 a.m. to 2 p.m. April 22. This free event will feature activities and programs geared to educate, preserve and protect Hawaii’s environment. Free water stations will be provided for guests who bring refillable bottles.

Highlights include live entertainment and a Hawaiian Electric Co. native plant giveaway. Free parking and shuttles to and from the event will be available at Jefferson Elementary School, 324 Kapahulu Ave. Call the city Storm Water Quality Branch’s public outreach program at 768-3248 or visit cleanwater honolulu.com.

This week we’re featuring a few tasty seafood recipes to help us appreciate the ocean’s bounty.

Seared Scallops With Strawberry Basil Salsa

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 pound medium-to-large scallops, tough membrane removed
• Salt and pepper, to taste
• A few leaves of arugula for garnish, thinly sliced
• >> Salsa:
• 2 handfuls ripe strawberries, chopped
• 1/2 medium red onion, minced
• 1 tablespoon red wine vinegar, to taste
• 2 tablespoons arugula, minced
• 2 tablespoons Thai basil, minced
• Salt and pepper, to taste

Make salsa: In a small bowl, combine strawberries, onion, vinegar, arugula and basil. Add salt and pepper. Taste and adjust seasoning to get a nice balance between sweet and sour. If berries are sweeter, add more vinegar; if they’re tart, add a pinch of sugar.

Heat butter and olive oil in skillet over medium-high. Dry scallops and season with salt and pepper. When butter and oil begin to simmer, add scallops to skillet. Flip after 3 minutes and cook another 2 minutes. Remove to serving plate. Top each scallop with a spoonful of salsa and garnish with ribbons of arugula. Serves 2.

Approximate nutritional information, per serving (not including salt or sugar to taste): 260 calories, 14 g total fat, 5 g saturated fat, 40 mg cholesterol, 500 mg sodium, 20 g carbohydrate, 4 g fiber, 9 g sugar, 15 g protein

Crab Fried Rice

• 3-4 tablespoons vegetable oil
• 2 tablespoons minced ginger
• 2 large cloves minced garlic
• 4 cups cooked white rice
• 1/4 teaspoon white pepper
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• Salt and pepper, to taste
• 2 eggs, beaten
• 1 cup cooked lump crab meat (half of a 16-ounce can)
• 2 stalks green onions, chopped
• 1/4 cup Chinese parsley, chopped
• Lime wedges
• Chili oil (optional)

Heat oil in a wok over medium-high. Add ginger, wait 30 seconds, then add garlic. Just before garlic turns golden, add cooked rice and turn heat to high. Stir-fry rice 3 minutes until combined with ginger and garlic.

Add white pepper, fish sauce and soy sauce. Add salt and pepper. Stir-fry to combine.

Spread rice into an even layer along surface of wok. Pour beaten egg evenly over rice. Stir rice until egg is cooked.

Spread rice out again. Add crab; stir 3 minutes. Add green onions, Chinese parsley, a squeeze of lime and chili oil, if using. Remove from heat and serve warm. Serves 4.

Approximate nutritional information, per cup (not including salt or chili oil to taste): 450 calories, 17 g total fat, 2 g saturated fat, 125 mg cholesterol, greater than 1,400 mg sodium, 58 g carbohydrate, 1 g fiber, 1 g sugar, 15 g protein

Grilled Octopus Adobo

• 1-1/2 pounds raw octopus, cleaned, with beak removed
• 4-5 kiawe wood chips (available at hardware stores), soaked overnight
• Hawaiian salt, to taste
• 1 lemon, cut in wedges
• 1 teaspoon chili oil (optional)
• 2 stalks green onions, chopped
• 1/4 cup Chinese parsley, chopped
• >> Marinade:
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1 teaspoon mirin
• 2 tablespoons black pepper
• 1 tablespoon sesame oil
• 4 cloves garlic, minced

Freshly caught octopus should be frozen for two days after it is cleaned to allow meat to tenderize. Defrost and rinse.

Combine marinade ingredients, pour over octopus and marinate overnight.

Prepare a grill. Place soaked wood chips on top of charcoal for extra flavor. When coals turn gray, place octopus on grill; cook 5-6 minutes per side. Do not overcook.

Thinly slice and garnish with Hawaiian salt, lemon wedges, drizzle of chili oil, if using, green onions and Chinese parsley. Serves 5.

Approximate nutritional information, per cup (not including chili oil to taste): 200 calories, 4 g total fat, 0.5 g saturated fat, 65 mg cholesterol, greater than 3,000 mg sodium, 18 g carbohydrate, 1 g fiber, 10 g sugar, 23 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.