Bacon-wrapped Scallops, Dill Cucumber Salad, and Roasted Potatoes & Carrots

---

Health Fun Fact

Scallops are highly nutritious and very high in protein! They're rich in Zinc, which can aid in balancing hormones, and contain Vitamin B12, which is an essential antioxidant. They also contain many other minerals such as Magnesium, Potassium, Selenium, and Phosphorus!

If you’re looking for a dinner recipe that seems super fancy but is actually healthy and really simple to make, look no further than these bacon wrapped scallops, dill cucumber yogurt, and baked carrots and potatoes!

First start prepping the dill cucumber salad, because that needs to sit in the fridge for about an hour. Then start making the carrots and potatoes, because those will take the longest to bake (30-40 mins). After you put them in the oven, then start prepping the scallops, and place the scallops in the oven when the potatoes have only 12 minutes left!

---

Recipe

Ingredients:

• Dill yogurt cucumber salad:

  • 4 mini cucumbers

  • 1/4 cup plain greek yogurt

  • 2 tbsp fresh dill

  • 1 tbsp extra-virgin olive oil

  • 1/2 tsp honey

  • 1/2 Dijon mustard

  • Pinch of Himalayan sea salt

  • Pinch of black pepper

• Baked carrots and potatoes:

  • Rainbow carrots bunch

  • A bag of fingerling potatoes

  • Extra virgin olive oil

  • Salt, pepper and garlic powder

• Bacon wrapped scallops:

  • 16 scallops

  • Pack of organic, nitrate-free bacon

  • 16 toothpicks

  • Salt & pepper

Instructions:

Dill yogurt cucumber salad:

1. If you have a mandolin, use it to get thin slices on the cucumber (it’s relatively cheap and honestly such a great investment!) If not, then just do your best to get thin slices using a knife

2. Combine all the ingredients, except for the cucumbers, in a bowl, and mix together

3. Pour salad dressing over the sliced cucumbers, and let it sit in the fridge for 1 hour minimum

Baked carrots and potatoes:

1. Preheat oven to 425F

2. Cover a tray with parchment paper

3. Cut the carrots and potatoes into whatever size you like (I cut mine in cubes of about an inch)

4. Place all the cut up carrots and potatoes in a bowl, season with olive oil, salt, pepper and garlic powder, and mix around

5. Place onto parchment papers, and cook for 30-40 minutes (I personally like when they’re a little burned on the outside and soft in the inside, so I left mine for 40 minutes)

Bacon wrapped scallops:

1. Preheat oven to 425F

2. Pat scallops dry with a paper towel

3. Cut all the bacon slices lengthwise

4. Wrap each scallop in a slice of bacon

5. Put toothpicks through the sides of all the scallops in order to keep the bacon in place while it’s baking

6. Season with some light salt & pepper (some recipes say to drizzle with olive oil, but the scallops and bacon are already fatty enough that I think it would be too much to also add oil as well)

7. Bake for 12-15 minutes!