Enjoy this creative and appetizing recipe from Birds Eye.® This Warm Scallop and Green Bean Salad can be served as an appetizer, paired with a dinner entrée or as a fantastic weekend lunch.

INGREDIENTS

4 slices lean bacon, cut into 1 inch pieces1-9oz package Birds Eye® Cut Green Beans
1 lb dry scallops
Salt & pepper
2 tbsp oil
¼ cup white wine vinegar
¼ cup water
1 tsp Dijon mustard
2 to 3 handfuls of fresh spinach
1/3 cup red onion, sliced

INSTRUCTIONS

1. Cook the bacon in a skillet until crisp. Set aside.

2. Cook the beans according to package directions. Plunge into cold water until cool and drain.

3. Season scallops with salt & pepper.

4. Drain bacon fat out of skillet, add oil. Sauté the scallops for 2 to 3 minutes on each side until cooked and golden brown. Remove scallops, keep warm.

5. Add the vinegar, water and mustard to the skillet, bring to a soft boil, cook 2 minutes or until thickened.

6. Arrange spinach on a plate, top with beans, scallops, bacon & onions.

7. Season with salt & pepper; drizzle wine reduction over the salad. Serve warm.

NUTRITIONAL INFORMATION PER SERVING (Serves Four)

230 calories
10g fat
8g carbs
23g protein
2g fiber

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