Morton's Broiled Sea Scallops With Apricot Chutney Recipe #179510
From the fabulous Morton's Steak House comes this elegant and delicious scallop dish.
by BonnieZ
40 min | 25 min prep
SERVES 4 -6
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
- 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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