Morton's Broiled Sea Scallops With Apricot Chutney

Recipe by BonnieZ
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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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