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Scallops with Wilted Spinach and Dijon Mustard Sauce

Scallops with Wilted Spinach and Dijon Mustard Sauce recipe
photo by:kraft
10 min
15 min
4 servings
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What You Need

Tbsp.  extra virgin olive oil, divided
tsp.  GREY POUPON Country Dijon Mustard
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.
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.
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