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Grilled Bacon-Wrapped Sea Scallops with Sauteed Spinach and Apricot-Horseradish Sauce

This dish comes from Morton's steakhouse. And while it's not their recipe, it is our rendition of it. Be sure and tweak the sauce flavoring according to your taste, adding more horseradish or lemon juice so it's just right. When plating, place the sauteed spinach on the plate and top with the grilled bacon-wrapped sea scallops. Serve the sauce on the side or spoon liberally on each grilled scallop.
Course Appetizer, Main Course
Cuisine American
Keyword bacon, scallops, spinach
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 as entrees and 4 as appetizers
Author The Cowgirl Gourmet recreated this recipe from an appetizer we adore at Morton's Steakhouse


  • 6-8 large sea scallops approximately 1 lb.
  • 4-6 pieces applewood smoked bacon or your choice of bacon
  • olive oil
  • Kosher or sea salt and freshly ground black pepper
  • lemon juice
  • 1 bunch spinach washed well and the big leaves┬ádestemmed, if necessary

Apricot-Horseradish Sauce

  • 1/3 cup apricot preserves or jelly
  • 1 tablespoon plus 1 teaspoon prepared horseradish or to taste (I used 1 tablespoon plus 2 teaspoons but my apricot Simply Fruit by Smucker's seemed to be quite sweet and I like my sauce spicy)
  • 1 teaspoon lemon juice fresh squeezed
  • Freshly ground black pepper


To make the scallops and spinach:

  1. Cut the bacon pieces in half and wrap each scallop with a piece of bacon. It may not reach all the way around on some of the larger scallops, but don't worry about it, because a skewer will keep it in place.

  2. Thread 3-4 bacon-wrapped scallops onto a flat metal skewer piercing the bacon to keep it in place. Sprinkle olive oil, salt and pepper and lemon juice on the scallops.

  3. Grill over a hot charcoal fire or a gas grill until the bacon is cooked, about 5-7 minutes each side.

  4. Quickly saute the spinach while the scallops are grilling. This should take just a few minutes. Lightly salt the spinach and add a few grinds of fresh black pepper. Drain any water off the spinach before serving.

  5. You want the scallops to be sort of medium-rare in the center. Remove from the grill and serve over sauteed spinach with a side of apricot-horseradish sauce.

To make the apricot-horseradish sauce:

  1. In a small bowl, stir together the apricot preserves or jelly with the horseradish and lemon juice until combined. Taste to see if it needs any more horseradish or lemon juice to balance the flavors. You want this sauce to have some horseradish kick to it, but just enough and not too much, so balance here is critical.

  2. Top with a few grinds of fresh black pepper and serve with the grilled bacon-wrapped sea scallops over sauteed spinach.