Scallops with Wilted Spinach and Dijon Mustard Sauce

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

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.

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