Bacon Wrapped Broiled Sea Scallops with Apricot Chutney

Demonstrated by: Jack Mead, Executive Chef, Morton’s The Steakhouse Honolulu.
Classic Foods for Classic Celebrations at Mortons The Steakhouse Honolulu - April 1, 2003.



Bacon Wrapped Broiled Sea Scallops with Apricot Chutney

  • 12 slices bacon
  • 12 large (1 to 1.5 oz each) sea scallops
  • 4 bamboo skewers
  • Clarified butter
  • 2 tablespoons butter, melted
  • 8 spinach leaves, stems removed
  • Apricot Chutney
  • 2 lemons, halved

Apricot Chutney

  • 1/2 cup apricot marmalade
  • 1/4 cup well drained prepared horseradish*
  • 1 teaspoon freshly cracked black pepper


Preheat electric oven to 350ºF. Place bacon slices on rack of broiler pan. Bake in oven until bacon is half-done, about 14 minutes. Wrap each scallop with a bacon strip. Skewer 3 scallops on each skewer, leaving a one-inch gap between scallops. Lightly brush a shallow baking pan with clarified butter. Place scallops on baking pan, lightly brush with 2 tablespoons butter. Broil scallops for 4 minutes on each side. To serve, place 2 spinach leaves in the center of each plate. Place 2 tablespoons of Apricot Chutney on 1 spinach leaf. Remove scallops from skewers and arrange 3 scallops on second spinach leaf. Garnish each plate with a lemon half. Make 4 servings.

Apricot Chutney
In small mixing bowl, combine all ingredients; mix well; refrigerate. Makes 1/2 cup.

*Squeeze horseradish in a cheesecloth to remove moisture.


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