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Scallops with Wilted Spinach and Dijon Mustard Sauce

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

2
Tbsp.  extra virgin olive oil, divided
1
tsp.  GREY POUPON Country Dijon Mustard
1/2
tsp.  balsamic vinegar
1
tsp.  water
4
slices  OSCAR MAYER Turkey Bacon, cut in half lenthwise
8
medium  sea scallops (1/2 lb.)
4
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.
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