Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.




Bacon Wrapped Scallops

Morton's Steakhouse Recipe

Serves 4

12 (1 to 1 1/2 oz. each) large sea scallops
12 slices bacon
8 leaves spinach, washed and stemmed
2 tablespoons melted butter
2 lemons, halved
3 bamboo skewers

Apricot Chutney:
1 cup Smucker's apricot marmalade
1/2 cup horseradish, strained
2 teaspoons freshly cracked black pepper

Shrimp: Place bacon strips on wire rack in 350 degree oven. Cook until half-done, 14 minutes. Remove bacon from oven and wrap each scallop with bacon strip. Slide 3 bacon-wrapped scallops on each skewer, leaving a 1-inch gap between scallops. Place skewered scallops in buttered pie tin. Brush scallops with melted butter. Place in broiler 8 minutes, turning once after 4 minutes.

Chutney:  In a stainless steel bowl, whip marmalade smooth. Add horseradish and cracked black pepper. Blend thoroughly and refrigerate. Chutney can be refrigerated up to three weeks.

To serve, place 2 spinach leaves in center of each plate. Place 2 ounces of apricot chutney on spinach leaf of each plate. Place lemon half on each plate. Remove scallops from broiler. Remove bamboo skewer and arrange 3 scallops on top of other spinach leaf. Serve immediately.

Below you will see a video cooking demonstration from one of the chef at Morton's the Steakhouse making the restaurant recipe

Source: via Heather on Pinterest

No comments:

Post a Comment