What’s the secret to serving Sea Scallops wrapped with Bacon to perfection?

Hello Bacon Fans! I am continuing my quest to find the best bacon recipes. In my effort to bring you the best I am asking some of the top chefs and restaurants in the country to reveal their secret recipes. Klaus Fritsch who is Morton’s Executive Chef sent over his Sea Scallops Wrapped With Bacon with Apricot Chutney.

Morton’s Restaurant Group, is a very upscale steakhouse. They have over 80 locations around the country. I have eaten at their steak houses in Hawaii, Arizona and of course California. I can tell you that they serve you generous portions of meat cooked to perfection.


Morton’s Sea Scallops Wrapped With Bacon With Apricot Chutney

Serves 4

12 Large Sea Scallops (1 – 1 ½ oz. each)

12 Slices Bacon

8 Leaves Spinach, washed and stems removed

2 Tbsp. Melted Butter

1/2 cup Apricot Chutney (see recipe below)

2 Lemons, halved

3 Bamboo Skewers

Place bacon strips on a wire rack in 350-degree oven. Cook until half done, approximately 14 minutes. Remove bacon from oven and wrap each scallop with bacon strip. Slide three bacon-wrapped scallops on each bamboo skewer, leaving a one-inch gap between scallops. Place skewered scallops in buttered pie tin. Brush scallops lightly with melted butter. Place in broiler for 8 minutes, turning once after 4 minutes.

sea bacon

To serve, place two spinach leaves in center of each plate. Place one ounce of apricot chutney on spinach leaf of each plate. Place lemon half on each plate. Remove scallops from broiler. Remove bamboo skewer and arrange three scallops on top of other spinach leaf. Serve immediately

Apricot Chutney

1 tablespoon plus 1 teaspoon whole black peppercorns

2 cups prepared horseradish (16 ounces)

2 cups apricot preserves (one 18-ounce jar or a little more)

Crush the peppercorns on a cutting board by pressing down on them with the bottom of a heavy saucepan. In a fine-mish sieve or another sieve line with cheesecloth, strain the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid. In a small bowl, whisk the apricot preserves until smooth. Whisk in the strained horseradish and crushed peppercorns.

To learn more about Morton’s, click here to visit their site.

Signing off at Pigging out!

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Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club

Rocco Loosbrock
Rocco Loosbrock is a financial wizard who writes about food, wine and the world of gourmet bacon.Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club.After leaving the military, Rocco worked at a local bank while attending classes and earned his Bachelor’s degree in Management at Azusa Pacific University. Rocco loves to do woodworking, cooking, and growing fresh ingredients for his kitchen.