Morton's Broiled Sea Scallops With Apricot Chutney

Ingredients

For apricot chutney

• 1/2 teaspoon whole black peppercorn
• 2 tablespoons prepared horseradish
• 1/4 cup apricot preserves

For scallops

• 1 tablespoon unsalted butter, melted
• 12 large sea scallops, side tendons removed (about 1 pound)
• 12 large fresh spinach leaves, stemmed, rinsed and patted dry

Directions

1. 1

   To prepare chutney:.

2. 2

   Place peppercorns on cutting board. Crush them by pressing down on them with bottom of heavy saucepan.

3. 3

   In fine-mesh sieve or another sieve lined with cheesecloth, strain horseradish for 2 to 3 minutes.

4. 4

   Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.

5. 5

   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.

6. 6

   To prepare scallops:

7. 7

   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.

8. 8

   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.

9. 9

   Crisscross 2 spinach leaves on each of 6 small plates and put 2 scallops on top of the leaves.

10. 10

    Top each scallop with a generous 1/4 teaspoon apricot chutney. Serve immediately.