Scallops with Wilted Spinach and Dijon Mustard Sauce

• 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

1. Beat 1 Tbsp.
2. of the olive oil, the mustard, vinegar and water with wire whisk until well blended; set aside.
3. Wrap 1 bacon strip around each scallop; secure with toothpick.
4. Heat remaining 1 Tbsp.
5. oil in large nonstick skillet on medium-high heat.
6. Add scallops; cook 1 minute on each side or until scallops turn opaque.
7. Remove from skillet; cover to keep warm.
8. Add spinach to skillet; cook 1 to 2 minutes or until spinach is slightly wilted, stirring occasionally.
9. Divide spinach among 4 salad plates.
10. Remove and discard toothpicks from scallops; place 2 scallops on each plate.
11. Drizzle with the Dijon dressing.

extra virgin olive oil, poupon, balsamic vinegar, water, turkey bacon, fresh spinach leaves

Taken from www.kraftrecipes.com/recipes/scallops-wilted-spinach-dijon-mustard-sauce-74365.aspx (may not work)