Broiled sea scallops make an elegant springtime meal. Attractive but easy to prepare, the scallops are wrapped with bacon and served with apricot chutney and fresh lemon. Each serving contains 374 calories and 16 grams of fat.

This recipe is from Smucker's.*****



Apricot chutney (recipe below)

12 slices bacon

12 large sea scallops (1 to 1-1/2 ounces each)

4 bamboo skewers (soak skewers before using)

2 tablespoons butter, melted

8 spinach leaves, washed and stems removed

2 lemons, halved

Prepare apricot chutney; set aside.

For the scallops: Place bacon strips on wire rack in baking dish. Bake in preheated 350-degree F oven until half done, about 13 minutes.

Wrap bacon strip around edge of each scallop; thread 3 scallops on each skewer, leaving a 1-inch gap between scallops.

Place skewers in buttered pie tin; brush scallops lightly with melted butter. Broil for 8 minutes or until scallops turn opaque, turning once.

To serve, place two spinach leaves and one-half of a lemon on each of 4 serving plates. Spoon the apricot chutney onto one spinach leaf on each of the plates, dividing evenly. Remove scallops from skewers. Place 3 scallops on the other spinach leaf on each of the plates. Serve immediately. Makes 4 servings.

For the apricot chutney: Combine 1/2 cup apricot preserves, 1/4 cup horseradish and 1/2 teaspoon coarse ground pepper. Mix well.

This will keep in the refrigerator for up to three weeks.

- Nutrition facts per serving: 374 cal., 16 g fat, 7 g saturated fat, 27 g pro., 31 g carbo., 77 mg chol., 789 mg sodium.