Scallops with Wilted Spinach and Dijon Mustard Sauce

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Scallops with Wilted Spinach and Dijon Mustard Sauce recipe

photo by:kraft

time

prep:

10 min

total:

15 min

servings

total:

4 servings

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What You Need

Tbsp. extra virgin olive oil, divided

tsp. GREY POUPON Country Dijon Mustard

1/2

tsp. balsamic vinegar

tsp. water

slices OSCAR MAYER Turkey Bacon, cut in half lenthwise

medium sea scallops (1/2 lb.)

cups packed fresh spinach leaves

Make It

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.

Kraft Kitchens Tips

Make it Easy

If you don't have a wire whisk, don't worry. When mixing small amounts of ingredients for a dressing such as this, a fork works just as well as the whisk.

SOUTH BEACH DIET™ Tip

This elegant dish is great for a first course or as a complement to a heartier entree. And as a bonus, it can help you eat right! Recommended for Phase 1, 2 and 3.