Mortons Of Chicago Broiled Sea Scallops Wrapped In Bacon Recipes

BROILED SCALLOPS

Steps:

• Turn broiler on.
• Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
• Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

MORTON'S BROILED SEA SCALLOPS WITH APRICOT CHUTNEY

Steps:

• 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.

MORTON'S OF CHICAGO BROILED SEA SCALLOPS WRAPPED IN BACON

Steps:

• Cook bacon until half done. Wrap each scallop with bacon strip. Slide three scallops onto skewer, leaving 1-inch gap between each. Brush scallops lightly with melted butter. Place in broiler in buttered pan for 8 minutes, 4 minutes on each side. Remove skewers and serve with apricot chutney (marmalade, horseradish and pepper mixture).