Print BROILED SEA SCALLOPS WRAPPED IN BACON APRICOT CHUTNEY



BROILED SEA SCALLOPS WRAPPED IN BACON
APRICOT CHUTNEY

12 Large Sea Scallops (1 – 1 ••• oz. each)
12 Slices Bacon
8 Leaves Spinach, washed and stems removed
2 Tbsp. Melted Butter
1/2 cup Apricot Chutney (see recipe below)
2 Lemons, halved
3 Bamboo Skewers
Sea Scallops/Bacon
(Serves 4)
Place bacon strips on a wire rack in 350-degree oven. Cook until half done, approximately 14 minutes. Remove bacon from oven and wrap each scallop with bacon strip. Slide three bacon-wrapped scallops on each bamboo skewer, leaving a one-inch gap between scallops. Place skewered scallops in buttered pie tin. Brush scallops lightly with melted butter. Place in broiler for 8 minutes, turning once after 4 minutes.
To serve, place two spinach leaves in center of each plate. Place one ounce of apricot chutney on spinach leaf of each plate. Place lemon half on each plate. Remove scallops from broiler. Remove bamboo skewer and arrange three scallops on top of other spinach leaf. Serve immediately.
Apricot Chutney
(Yields 8 oz.)
1 cup Smucker’s Apricot Marmalade
1/2 cup Horseradish, strained
2 tsp. Fresh Cracked Black Pepper
In stainless steel bowl, smooth marmalade with whip. Add horseradish and cracked black pepper. Blend thoroughly and refrigerate. Chutney can be kept refrigerated up to three weeks.

Courtesy of Morton's The Steakhouse, Miami

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