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
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 firstname.lastname@example.org