Morton's bacon-wrapped scallops

Yield: 4 servings.

12 (1-1 1/2 ounce) large sea scallops

12 slices bacon

8 leaves spinach, washed and stemmed

2 tablespoons melted butter

2 lemons, halved

3 bamboo skewers

Apricot chutney:

1 cup Smucker's apricot marmalade

1/2 cup horseradish, strained

2 teaspoon fresh-cracked black pepper

1. Place bacon strips on wire rack in 350F oven. Cook until half-done, 14 minutes. Remove bacon from oven and wrap each scallop with bacon strip. Slide 3 bacon-wrapped scallops on each skewer, leaving a 1-inch gap between scallops. Place skewered scallops in buttered pie tin. Brush scallops with melted butter. Place in broiler 8 minutes, turning once after 4 minutes.

2. In stainless-steel bowl, whip marmalade smooth. Add horseradish and cracked black pepper. Blend thoroughly and refrigerate. Chutney can refrigerated up to three weeks.

3. To serve, place 2 spinach leaves in center of each plate. Place 2 ounce of apricot chutney on spinach leaf of each plate. Place lemon half on each plate. Remove scallops from broiler. Remove bamboo skewer and arrange 3 scallops on top of other spinach leaf. Serve immediately.

Recipe note: Morton's The Steakhouse is at 7600 Doctor Phillips Blvd. in Orlando. Call 407-248-3485 for dining information.

Send recipe requests to Heather McPherson, 633 N. Orange Ave., Orlando, FL 32801; e-mail

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