Scallops with Wilted Spinach and Dijon Mustard Sauce

Name: Scallops with Wilted Spinach and Dijon Mustard Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons HEINZ Balsamic Vinegar; 1 teaspoon GREY POUPON Country Dijon Mustard; 2 Tbsps extra virgin olive oil, divided; 227 grams medium sea scallops; 946 milliliters packed fresh spinach leaves; 4 slices OSCAR MAYER Turkey Bacon, cut in half lenthwise; 1 teaspoon water

One portion of this dish contains about 5g of protein, 11g of fat, and a total of 124 calories. This recipe serves 4. A mixture of heinz balsamic vinegar, oscar mayer turkey bacon, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Beat 1 Tbsp. of the olive oil, the mustard, vinegar and water with wire whisk until well blended; set aside.

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Olive Oil

Mustard

Vinegar

Water

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Whisk

Wrap 1 bacon strip around each scallop; secure with toothpick.

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Scallops

Bacon

Wrap

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Toothpicks

Heat remaining 1 Tbsp. oil in large nonstick skillet on medium-high heat.

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Cooking Oil

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Frying Pan

Add scallops; cook 1 minute on each side or until scallops turn opaque.

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Scallops

Remove from skillet; cover to keep warm.

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Frying Pan

Add spinach to skillet; cook 1 to 2 minutes or until spinach is slightly wilted, stirring occasionally.

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Spinach

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Frying Pan

Divide spinach among 4 salad plates.

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Spinach

Remove and discard toothpicks from scallops; place 2 scallops on each plate.

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Scallops

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Toothpicks

Drizzle with the Dijon dressing.

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Whisk

Toothpicks

Frying Pan

Ingredients

Servings:

1teaspoons

HEINZ Balsamic Vinegar 1teaspoon

GREY POUPON Country Dijon Mustard 2Tbsps

extra virgin olive oil, divided 227grams

medium sea scallops 946milliliters

packed fresh spinach leaves 4slices

OSCAR MAYER Turkey Bacon, cut in half lenthwise 1teaspoon

water

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.