Bacon drippings add extra flavor to the quickly cooked scallops.

1/2	lb.	Fresh sea scallops
8	cups	Torn fresh spinach
2	cups	Sliced fresh mushrooms
1	cup	Shredded carrots
4	slices	Bacon, cut into 1/2" pieces
1/2	tsp	Chili powder
1/8 to 1/4	tsp	Ground red pepper
1/4 to 1/3	cup	Chutney
1/4	cup	Water
1 to 2	tsps	Dijon-style mustard

• Rinse scallops; pat dry with paper towels. Set scallops aside. In a large bowl toss toether spinach, mushrooms and carrots; set aside.
• In a large nonstick skillet cook bacon over medium heat until crisp. Drain bacon, reserving 1 tablespoon drippings in skillet. In a medium mixing bowl combine chili powder and ground red pepper; add scallops, tossing lightly to coat.
• Cook scallops in reserved bacon drippings over medium heat for 1 to 3 minutes or until scallops turn opaque. Remove scallops from skillet; set aside. cut up any large pieces of chutney.
• Add chutney, water and mustard to skillet. Cook over medium-high heat until hot and bubbly; spoon over spinach mixture, tossing lightly to coat. Divide spinach mixture among 4 plates. Top with scallops. Sprinkle with cooked bacon pieces.
• Makes 4 servings

  Nutrition facts per serving: 203 calories, 8 g total fat (3 g saturated fat), 27 mg cholesterol, 308 mg. sodium, 20 g carbohydrate, 7 g fiber, 15 g protein.