Bacon-Wrapped Scallops with Wilted Spinach

• 4 slices bacon, cut lengthwise in half
• 8 sea scallops (1 lb./450 g), patted dry
• 1 Tbsp. oil
• 4 cups tightly packed fresh spinach
• 1/4 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing

1. Wrap bacon around edges of scallops; secure with wooden toothpicks.
2. Heat oil in large nonstick skillet on medium-high heat.
3. Add scallops; cook 1 to 2 min.
4. on each side or until scallops are opaque and bacon is done.
5. Remove from skillet; cover to keep warm.
6. Add spinach to skillet; cook 1 to 2 min.
7. or just until spinach starts to wilt, stirring occasionally.
8. Place spinach on 4 salad plates.
9. Remove and discard toothpicks from scallops.
10. Place 2 scallops over spinach on each plate; drizzle with dressing.

bacon, oil, tightly packed

Taken from www.kraftrecipes.com/recipes/bacon-wrapped-scallops-wilted-spinach-182211.aspx (may not work)