Turkey Bacon-Wrapped Scallops with Wilted Spinach

• 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 Selects Uncured Turkey Bacon, cut lengthwise in half
• 8 sea scallops (1/2 lb.), patted dry
• 4 cups tightly packed fresh spinach leaves

1. Beat 1 Tbsp.
2. oil, mustard, vinegar and water with whisk until blended.
3. Wrap bacon around scallops; secure with toothpicks.
4. Heat remaining oil in large nonstick skillet on medium-high heat.
5. Add scallops; cook 1 to 2 min.
6. on each side or until scallops are opaque.
7. Remove from skillet; cover to keep warm.
8. Add spinach to skillet; cook 1 to 2 min.
9. or just until spinach starts to wilt, stirring occasionally.
10. Place spinach on 4 salad plates.
11. Remove and discard toothpicks from scallops; place 2 scallops on each plate.
12. Drizzle with dressing.

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

Taken from www.kraftrecipes.com/recipes/turkey-bacon-wrapped-scallops-wilted-spinach-125623.aspx (may not work)