Seared Scallops With Apricot Glaze Recipes

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.

SEARED SCALLOPS WITH APRICOT GLAZE

Steps:

• In a large skillet add 2 tbsp butter and olive oil to the skillet. Get it smokin. Take the scallops and pat them dry. Season with salt and pepper
• Sear the scallops about 2 minutes per side or until a golden crust appears.
• To make the glaze. Add the apricot jam to a saucepan and add the remiaining butter and cook until butter & jam is melted
• Drizzle the sauce onto serving plate and top with scallops. Or you could plate the scallops and drizzle the sauce over top.