Sea Scallops with California Raisin-Currant Chutney - California Raisins
Sea Scallops paired with sweet California Raisin-Currant Chutney for a delicious main dish. Serves 4.
Ingredients
- 1 / 4 Cup currant jelly, at room temperature
- 1 / 2 Cup California golden raisins, chopped
- 1 / 4 Cup prepared horseradish sauce
- 1 / 2 Teaspoon coarsely ground black pepper
- 12 Slices bacon
- 12 large sea scallops (1 to 1 1/2 ounces each)
- 2 Tablespoons butter, melted
- Several medium-size spinach leaves; rinsed, dried and stems removed
- Lemon wedges; for garnish
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