Sea Scallops with California Raisin-Currant Chutney
By Betty Nichols, Honorable Mention, Entree Category, Coast-to-Coast Recipe Contest
Broiled scallops served with raisin-currant chutney -- a real winner every time.
- 1/4 cup currant jelly, at room temperature
- 1/2 cup California golden raisins, chopped
- 1/4 cup prepared horseradish sauce
- 1/2 teaspoon coarsely ground black pepper
- 12 slice bacon
- 12 large sea scallops (1 to 1 1/2 ounces each)
- 2 tablespoons butter, melted
- Several medium-size spinach leaves; rinsed, dried and stems removed
- Lemon wedges; for garnish
Preheat oven to 350ºF. Lightly butter a metal pie pan with wire rack; set aside. Put 4 bamboo skewers to soak in tepid water.
For Chutney, combine jelly, raisins, horseradish sauce and black pepper in a medium bowl; mix well and set aside.
For Scallops, arrange bacon slices on rack in baking dish. Bake at 350ºF until half done, about 15 minutes. Remove from oven; cool and wrap slices around sides of scallops. Thread 3 scallops onto each skewer, leaving a 1-inch gap between them.
Preheat broiler. Place threaded skewers in prepared pan and brush lightly with melted butter. Broil for 8 minutes, turning once, until scallops are opaque.
To serve, divide and arrange spinach leaves on 4 individual serving plates. Remove scallops from skewers and arrange 3 on each plate. Spoon chutney into individual sauce bowls and place on serving plates. Garnish with lemon wedges. Serve immediately.
Note: Chutney will keep in the refrigerator for up to 3 weeks.
Nutrition Facts Per Serving
Calories 610 (70% from fat); Total Fat 48g (sat 20g, mono 20g, poly 5g, trans 0g ); Cholesterol 80mg; Protein 15g; Carbohydrate 32g; (Dietary Fiber <1g; Sugars 21g; ); Iron 1mg; Sodium 680mg; Calcium 46mg; Potassium 433mg
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