Celebrate Honolulu Theatre for Youth’s 60th season and watch "Suzette Who Set to Sea," a tale of a courageous young woman growing up in a small seaside village where men build boats and women do not. Suzette longs for a life at sea and believes that she is meant for something greater than just life on land.

Opening night is Friday at 7:30 p.m.; the show continues 4:30 p.m. Saturdays through Feb. 7 (except Jan. 31, at 1:30 p.m.) at Tenney Theatre, 229 Queen Emma Square. Tickets are $20, $15 seniors and $10 for ages 3 to 18. Call 839-9885. Set the stage with these seafood selections.

Thai Seafood Salad

» 3 cloves garlic
» 2 Thai red chili peppers
» 7 teaspoons brown sugar
» 2 tablespoons calamansi juice
» 4 teaspoons fish sauce
» 1/4 cup raw jasmine rice
» 1 small cucumber, julienned
» 1 small carrot, julienned
» 1 cup grape tomatoes
» 1 cup green beans, cut into 1-1/2-inch segments
» 1/2 small Maui onion, thinly sliced
» 1/2 pound jumbo shrimp, peeled and cooked
» 1/2 pound squid, scored diagonally and cooked
» Chopped mint leaves

Combine garlic, chili peppers and sugar in a mortar and pestle. Grind to form a chunky paste. Add calamansi juice and fish sauce. Transfer into a bowl.

In small pan over medium, toast rice until browned. Coarsely grind rice in mortar and pestle; set aside.

In mixing bowl, combine vegetables with shrimp and squid. Add garlic-chili mixture and toss.

Transfer to serving plates and top with mint and rice. Serves 5.

Approximate nutritional information, per serving: 170 calories, 1.5 g fat, no saturated fat, 170 mg cholesterol, 700 mg sodium, 24 g carbohydrate, 2 g fiber, 10 g sugar, 16 g protein

Steamed Clam Fagioli

» 1-1/2 teaspoons olive oil
» 1 clove garlic, minced
» 1/4 cup chopped Maui onion
» 2 tablespoons chopped celery
» 1/2 cup cubed Portuguese sausage
» 1/8 teaspoon crushed red pepper
» 2 tablespoons white wine vinegar
» 1 cup diced Italian-style stewed tomatoes, undrained
» 1/3 cup low-sodium chicken broth
» 2 tablespoons clam juice
» 1-1/2 teaspoons chopped fresh parsley
» Salt and pepper, to taste
» 1 cup canned cannellini beans, rinsed and drained
» 16 fresh cherrystone clams
» Zest of 1/2 lemon

In medium pot over medium-high, heat oil. Add garlic, onion and celery, and saute until fragrant, 1 to 2 minutes.

Add sausage and pepper, and cook until sausage is lightly browned. Pour off excess oil. Stir in vinegar and tomatoes. Bring to a simmer; cook 5 minutes.

Add broth, clam juice, parsley, salt, pepper and beans; bring to a boil. Add clams and zest, cover and simmer 5 minutes or until clams open.

Discard unopened clams. Ladle soup into 5 bowls; top with clams. Serves 5.

Approximate nutritional information, per serving (not including salt to taste): 200 calories, 8 g fat, 2.5 g saturated fat, 30 mg cholesterol, 900 mg sodium, 16 g carbohydrate, 3 g fiber, 4 g sugar, 15 g protein

Seared Scallops with Chimichurri

Dressing:
» 1/4 cup fresh flat-leaf parsley
» 1/4 cup fresh mint
» 2 teaspoons fresh oregano
» 1 clove garlic
» 1 tablespoon plus 1 teaspoon champagne vinegar
» 1 tablespoon water
» 1/2 teaspoon kosher salt
» 1/4 teaspoon freshly ground black pepper
» 1/4 teaspoon red chili flakes
» 2 tablespoons extra-virgin olive oil

Scallops:
» 3 teaspoons olive oil, divided
» 8 large sea scallops, cut in half crosswise
» Salt and pepper, to taste

In food processor, combine all dressing ingredients except oil. Pulse until combined. With processor running, slowly add oil; set aside.

In large nonstick skillet, heat 2 teaspoons oil on medium-high. Place half of scallops in pan, seasoning lightly with salt and pepper. Sear 1 to 2 minutes per side and set on serving platter. Repeat with remaining oil and scallops. Drizzle scallops with chimichurri dressing. Serve immediately. Serves 4.

Approximate nutritional information, per serving: 160 calories, 11 g fat, 1.5 g saturated fat, 25 mg cholesterol, 350 mg sodium, 4 g carbohydrate, 1 g fiber, no sugar, 10 g protein

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