SEA SCALLOPS WRAPPED WITH BACON
Klaus Fritsch / Co-founder, Morton's & Author, "Morton's Steak Bible"
18 slices bacon (about 1 pound)
18 jumbo sea scallops (1-1/4 to 1-1/2 pounds), side tendons removed
6 T unsalted butter, melted
18 to 24 large leaves fresh spinach, stemmed, rinsed, and patted dry
6 T Apricot Chutney (*recipe below)
3 lemons, halved
Preheat oven to 450 degrees.
Soak six 6-inch-long bamboo skewers in cold water for 20 minutes.
Place a wire rack on top of a baking sheet, and spread the bacon out on the rack. Bake for 10 minutes, or until the bacon is lightly browned but still pliable enough to wrap around the scallops. (Alternatively, cook the bacon in two skillets over medium heat until lightly browned but still pliable.) Drain the bacon on paper towels. If not using immediately, wrap it in a moist paper towel; this keeps it soft.
Wrap a slice of bacon around each scallop. Thread the scallops through the bacon onto the skewers, leaving 1/2 inch between each scallop. There should be 3 scallops on each skewer. Cook immediately or cover and refrigerate until ready to use.
Pour the butter into a 9x13-inch ovenproof dish large enough to hold the skewers in a single layer. Put the skewers in the dish and rotate in the butter to evenly coat the scallops, then lay the skewers flat in the pan. Roast the scallops for 4 minutes. Turn and roast for about 4 minutes longer, or until the scallops are opaque and the bacon crisps up.
Arrange three or four spinach leaves on each of six small plates. Carefully slide the scallops from the skewers using a fork a small, blunt knife, and put three scallops on each plate on top of the leaves. Spoon a tablespoon of chutney beside the scallops. Serve garnished with the lemon halves.
1 T plus 1 t whole black peppercorns
2 c prepared horseradish (16 ounces)
2 c apricot preserves (one 18 oz. jar or a little more)
Put the peppercorns on a cutting board. Crush them by pressing down on them with the bottom of a heavy saucepan.
In a fine-mesh sieve or another sieve lined with cheesecloth, strain the horseradish for 2 to 3 minutes, or until reduced to 1 tightly packed cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
In a small bowl, whisk the apricot preserves until smooth. Whisk in the strained horseradish and crushed peppercorns.
Serve immediately or transfer to a covered storage container and refrigerate for up to 3 days.
Makes about 3 cups. This chutney has sweetness, saltiness, and heat. It tastes great with scallops, pork, lamb, and on steak sandwiches. It would even taste good on a tuna sandwich.