Morton's Broiled Sea Scallops With Apricot Chutney

From the fabulous morton's steak house comes this elegant and delicious scallop dish.

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.

To.

whole black peppercorn, prepared horseradish, apricot preserves, unsalted butter, sea scallops, fresh spinach leaves