The scallops are wrapped with bacon and drizzled with a savory mustard vinaigrette. Serve on wilted spinach and enjoy!
What You Need
Original recipe yields 4 servings
2 Tbsp. extra virgin olive oil, divided
1 tsp. GREY POUPON Country Dijon Mustard
1/2 tsp. HEINZ Balsamic Vinegar
1 tsp. water
4 slices OSCAR MAYER Selects Uncured Turkey Bacon, cut lengthwise in half
8 sea scallops (1/2 lb.), patted dry
4 cups tightly packed fresh spinach leaves
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Let's Make It
Beat 1 Tbsp. oil, mustard, vinegar and water with whisk until blended.
Wrap bacon around scallops; secure with toothpicks. Heat remaining oil in large nonstick skillet on medium-high heat. Add scallops; cook 1 to 2 min. on each side or until scallops are opaque. Remove from skillet; cover to keep warm. Add spinach to skillet; cook 1 to 2 min. or just until spinach starts to wilt, stirring occasionally.
Place spinach on 4 salad plates. Remove and discard toothpicks from scallops; place 2 scallops on each plate. Drizzle with dressing.
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 a whisk.
Make sure the scallops are well dried before cooking them to ensure that the scallops are seared not steamed.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.