Smoked Salmon Wrapped Sea Scallops with Date, Honey, and Orange Chutney


  • 10 dry pack sea scallops

  • 12 slices Ducktrap smoked salmon, thin sliced into 1/2 inch slices, (mention this recipe, we will cut them just right)

  • 10 toothpicks

  • 2 tablespoon extra virgin olive oil


  • 1/2 cup dry dates, chopped

  • 1/4 cup orange juice

  • 1 tablespoon honey


  • Add dates, orange juice, and honey to a small pan. While stirring, bring to a boil and reduce until thickened. Set aside. This is best served warm or room temperature.

  • Cut 2 of the strips of salmon into smaller strips, 1 inch by 1/4 inch. Push a knife tip through middle of each scallop to make a slit. Insert small strips of salmon pushing gently through slit in middle of scallops.

  • Next wrap remaining 10 slices of salmon around each scallop, Put toothpick through scallops where the salmon strip overlaps to hold salmon strip.

  • Saute wrapped scallops in hot olive oil about 2 minutes per side until brown.

  • Serve warm with a small dollop of sweet chutney on top. Serve one per person as an appetizer or two as a small plate. Enjoy!