The scallops are wrapped with bacon and drizzled with a savory mustard vinaigrette. Serve on wilted spinach and enjoy!
What You Need
2 Tbsp. extra virgin olive oil, divided
1 tsp. GREY POUPON Country Dijon Mustard
1/2 tsp. HEINZ Balsamic Vinegar
1 tsp. water
4 slices OSCAR MAYER Selects Uncured Turkey Bacon, cut lengthwise in half
8 sea scallops (1/2 lb.), patted dry
4 cups tightly packed fresh spinach leaves
Beat 1 Tbsp. oil, mustard, vinegar and water with whisk until blended.
Wrap bacon around scallops; secure with toothpicks. Heat remaining oil in large nonstick skillet on medium-high heat. Add scallops; cook 1 to 2 min. on each side or until scallops are opaque. Remove from skillet; cover to keep warm. Add spinach to skillet; cook 1 to 2 min. or just until spinach starts to wilt, stirring occasionally.
Place spinach on 4 salad plates. Remove and discard toothpicks from scallops; place 2 scallops on each plate. Drizzle with dressing.