Scallops with Wilted Spinach and Dijon Mustard Sauce

1. 1

   Beat 1 Tbsp.

2. 2

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

3. 3

   Wrap 1 bacon strip around each scallop; secure with toothpick.

4. 4

   Heat remaining 1 Tbsp.

5. 5

   oil in large nonstick skillet on medium-high heat.

6. 6

   Add scallops; cook 1 minute on each side or until scallops turn opaque.

7. 7

   Remove from skillet; cover to keep warm.

8. 8

   Add spinach to skillet; cook 1 to 2 minutes or until spinach is slightly wilted, stirring occasionally.

9. 9

   Divide spinach among 4 salad plates.

10. 10

    Remove and discard toothpicks from scallops; place 2 scallops on each plate.

11. 11

    Drizzle with the Dijon dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.