Bacon-Wrapped Scallops with Wilted Spinach

By carol gorman

Ingredients

• 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

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Wrap bacon around edges of scallops; secure with wooden toothpicks. Heat oil in large nonstick skillet on medium-high heat. Add scallops; cook 1 to 2 min. on each side or until scallops are opaque and bacon is done. Remove from skillet; cover to keep warm.

Add spinach to skillet; cook 1 to 2 min. or just until spinach starts to wilt, stirring occasionally.
Place spinach on 4 salad plates. Remove and discard toothpicks from scallops. Place 2 scallops over spinach on each plate; drizzle with dressing.