Scallops with Wilted Spinach and Dijon Mustard Sauce

Ingredients

• 0.5 tsp heinz balsamic vinegar 
• 1 tsp grey poupon country dijon mustard 
• 2 Tbsp olive oil extra virgin divided
• 0.5 lb sea scallops 
• 4 cups spinach leaves fresh packed
• 4 slices oscar mayer turkey bacon cut in half lenthwise
• 1 tsp water 

Equipment

• frying pan
• whisk
• toothpicks

Directions

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.
3. Heat remaining 1 Tbsp. oil in large nonstick skillet on medium-high heat.
4. Add scallops; cook 1 minute on each side or until scallops turn opaque.
5. Remove from skillet; cover to keep warm.
6. Add spinach to skillet; cook 1 to 2 minutes or until spinach is slightly wilted, stirring occasionally.
7. Divide spinach among 4 salad plates.
8. Remove and discard toothpicks from scallops; place 2 scallops on each plate.
9. Drizzle with the Dijon dressing.