Morton's Broiled Sea Scallops With Apricot Chutney

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

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

Recipe

• 1 to prepare chutney:.
• 2 place peppercorns on cutting board. crush them by pressing down on them with bottom of heavy saucepan.
• 3 in fine-mesh sieve or another sieve lined with cheesecloth, strain horseradish for 2 to 3 minutes.
• 4 press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
• 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 to prepare scallops:
• 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 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 crisscross 2 spinach leaves on each of 6 small plates and put 2 scallops on top of the leaves.
• 10 top each scallop with a generous 1/4 teaspoon apricot chutney. serve immediately.