• 4servings
  • 15minutes
  • 160calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, E
MineralsManganese, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Tbsp. extra virgin olive oil , divided

  2. 1 tsp. GREY POUPON Country Dijon Mustard

  3. 1/2 tsp. balsamic vinegar

  4. 1 tsp. water

  5. 4 slices OSCAR MAYER Turkey Bacon , cut in half lenthwise

  6. 8 medium sea scallops (1/2 lb.)

  7. 4 cups packed fresh spinach leaves

Instructions Jump to Ingredients ↑

  1. BEAT 1 Tbsp. of the olive oil, the mustard, vinegar and water with wire whisk until well blended; set aside.

  2. WRAP 1 bacon strip around each scallop; secure with toothpick. Heat remaining 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add scallops; cook 1 minute on each side or until scallops turn opaque. Remove from skillet; cover to keep warm. Add spinach to skillet; cook 1 to 2 minutes or until spinach is slightly wilted, stirring occasionally.

  3. DIVIDE spinach among 4 salad plates. Remove and discard toothpicks from scallops; place 2 scallops on each plate. Drizzle with the Dijon dressing.


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