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Scallops with Wilted Spinach and Dijon Mustard Sauce
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Scallops with Wilted Spinach and Dijon Mustard Sauce

15 Minutes
10 Min Prep
15 Min Cook
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.
What You Need
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4 servings
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 Turkey Bacon, cut in half lenthwise
8 medium sea scallops (1/2 lb.)
4 cups packed fresh spinach leaves
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Let's Make It
1
Beat 1 Tbsp. of the olive oil, the mustard, vinegar and water with wire whisk until well blended; set aside.
2
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.
3
Divide spinach among 4 salad plates. Remove and discard toothpicks from scallops; place 2 scallops on each plate. Drizzle with the Dijon dressing.
Kitchen 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.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 380mg
17%
Total Carbohydrates 1g
Dietary Fibers 1g
4%
Sugars 0g
Protein 16g
32%
Vitamin A
100%
Vitamin C
10%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 4 servings.
* 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.
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