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.

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Broiled Sea Scallops



BROILED SEA SCALLOPS
Morton's Steakhouse Copycat Recipe

Apricot Chutney:
1/2 teaspoon whole black peppercorn
2 tablespoons prepared horseradish
1/4 cup apricot preserves

Scallops:
1 tablespoon unsalted butter, melted
12 large sea scallops, side tendons removed (about 1 pound)
12 large fresh spinach leaves, stemmed, rinsed and patted dry

To prepare chutney: Place peppercorns on cutting board. Crush them by pressing down on them with bottom of heavy saucepan. In a fine mesh sieve or another sieve lined with cheesecloth, strain horseradish for 2 to 3 minutes. Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid. In small bowl, whisk preserves until smooth. Whisk in strained horseradish and crushed peppercorns. You will have more chutney than you need for this recipe. Refrigerate leftovers up to 3 days.

To prepare scallops: Preheat broiler and position rack 2 to 3 inches from heating element. Lightly brush small baking sheet with a thin layer of the butter and spread scallops on baking sheet. Broil scallops 3-5 minutes, or until golden brown. Turn once for even browning. Try to cook them just until they are translucent in the center, or medium done; do not overcook. Crisscross 2 spinach leaves on each of 6 small plates and put 2 scallops on top of the leaves. Top each scallop with a generous 1/4 teaspoon apricot chutney. Serve immediately.

Notes:  The sea scallops pictured above are wrapped in bacon.

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