To prepare chutney:.
Place peppercorns on cutting board. Crush them by pressing down on them with bottom of heavy saucepan.
In fine-mesh sieve or another sieve lined with cheesecloth, strain horseradish for 2 to 3 minutes.
Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
In small bowl, whisk preserves until smooth. Whisk in strained horseradish and crushed peppercorns. You will have more chutney than you need for this recipe. Refrigerate leftovers up to 3 days.
To prepare scallops:
Preheat broiler and position rack 2 to 3 inches from heating element. Lightly brush small baking sheet with a thin layer of the butter and spread scallops on baking sheet.
Broil scallops 3-5 minutes, or until golden brown. Turn once for even browning. Try to cook them just until they are translucent in the center, or medium done; do not overcook.
Crisscross 2 spinach leaves on each of 6 small plates and put 2 scallops on top of the leaves.
Top each scallop with a generous 1/4 teaspoon apricot chutney. Serve immediately.