Mortons Broiled Sea Scallops With Apricot Chutney Recipes

SCALLOPS WITH MINT CHUTNEY

Steps:

• Puree the mint, chiles, coconut, 1/4 tablespoon water and lime juice in a blender until smooth. Transfer to a bowl and season with salt and pepper. Chill until ready to use.
• Pat the scallops dry and sprinkle with salt and pepper. Heat a 12-inch cast-iron skillet over medium heat until hot. Cook the scallops until a golden brown crust forms, are just cooked through and release easily from the pan, 2 to 3 minutes on each side. Serve the scallops topped with chutney.
• What Make This Recipe Really Sing: The heat of the chiles and the sweetness of the coconut and scallops give this dish great balance. When in season, try to find bay scallops, you will be surprised how sweet they are.
• BYOC: You don't like mint? Try adding cilantro or your favorite herb. This chutney is also a wonderful accompaniment to lamb chops.

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.

CURRIED APRICOT CHUTNEY

Steps:

• Heat oil and curry powder in a 2-qt. saucepan over medium heat. Cook, stirring frequently, until curry powder is fragrant, about 2 minutes. Add onion, garlic, and ginger and cook, stirring occasionally, until soft, about 10 minutes.
• Add apricots and raisins along with 1 cup water, lime juice, and sugar. Cook, stirring occasionally, until thickened, about 20 minutes.
• MAKES 2 CUPS.

GRILLED SKEWERED SCALLOPS AND APRICOTS WITH HONEY-MUSTARD DRESSING

Steps:

• Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl. Season dressing with salt and pepper. Transfer 1/4 cup dressing to another medium bowl; set aside for salad.
• Alternately thread 4 apricot quarters and 3 scallop halves onto each skewer; brush generously with remaining dressing. Sprinkle with salt and pepper. Grill until scallops are just opaque in center, occasionally brushing with more dressing, about 3 minutes per side.
• Add lettuce to bowl with reserved dressing and toss to coat. Divide salad among 4 plates. Top each with 2 scallop skewers; brush with any remaining dressing and serve.