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)
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!