Bacon Wrapped Broiled Sea Scallops with Apricot Chutney
- 12 slices bacon
- 12 large (1 to 1.5 oz each) sea scallops
- 4 bamboo skewers
- Clarified butter
- 2 tablespoons butter, melted
- 8 spinach leaves, stems removed
- Apricot Chutney
- 2 lemons, halved
Apricot Chutney
- 1/2 cup apricot marmalade
- 1/4 cup well drained prepared horseradish*
- 1 teaspoon freshly cracked black pepper