Restaurant Recipes

Morton's of Chicago Broiled Sea Scallops
Wrapped in Bacon with Apricot Chutney

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  • 12 large sea scallops
  • 12 slices bacon
  • 2 tablespoons melted butter
  • 1 cup Smucker's apricot marmalade
  • 1/2 cup horseradish, strained
  • 2 teaspoons cracked black pepper
  • 4 bamboo skewers


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


Source: Morton's of Chicago - Phoenix and Scottsdale, Arizona

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