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.

Ingredients

Raisin-Currant Chutney

  • 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

Procedure

Sea Scallops

  • 12 Slices 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

Nutrition Facts Per Serving

Calories 610 (Calories from Fat 70%); Total Fat 48 ( Saturated Fat 20; Trans Fat 0; ); Cholesterol 80; Sodium 680; Potassium 433; Total Carbohydrate 32; Dietary Fiber <1; Sugars 21; Protein 15; Calcium 46; Iron 1;

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Raisins contain 9% of the daily value for potassium.