Source: Morton’s of Chicago – Phoenix and Scottsdale, Arizona
12 large sea scallops
12 slices bacon
2 tablespoons melted butter
1 cup Smucker’s apricot marmalade
1/2 cup horseradish, strained
2 teaspoons cracked black pepper
4 bamboo skewers
Cook bacon until half done. Wrap each scallop with bacon strip. Slide three scallops onto skewer, leaving 1-inch gap between each. Brush scallops lightly with melted butter. Place in broiler in buttered pan for 8 minutes, 4 minutes on each side.
Remove skewers and serve with apricot chutney (marmalade, horseradish and pepper mixture).