[ THE ELECTRIC KITCHEN ]

HECO

Scallops star
in elegant dish

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"The Electric Kitchen" airing in the first half of April features Jack Mead, of Morton's Steakhouse, with "Classic Foods for Classic Celebrations."

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8 p.m. Mondays, 5:30 p.m. Tuesdays and 5:30 p.m. Thursdays on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Bacon-Wrapped Broiled Sea Scallops

12 slices bacon
12 large scallops
4 bamboo skewers
2 tablespoons butter, melted
8 spinach leaves
2 lemons, halved
>> Apricot Chutney:
1/2 cup apricot marmalade
1/4 cup prepared horseradish, squeezed through cheesecloth to remove moisture
1 teaspoon pepper

To make chutney, combine ingredients; refrigerate.

Preheat oven to 350 degrees. Place bacon on rack of broiler pan. Bake until half-done, about 14 minutes.

Wrap each scallop with a bacon strip. Place 3 scallops on each skewer, 1 inch apart. Lightly brush a shallow baking pan with clarified butter. Place scallops on pan, lightly brush with more butter. Broil scallops 4 minutes on each side.

Serve each skewer over spinach leaves, with chutney and a lemon half. Serves 4.

Nutritional information unavailable.

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