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Ease Your Sustainability Fears with This Ingredient

Maggie Borden

July 27, 2017

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When facing a restaurant menu or a fish counter, it can be daunting to know whether your seafood selection will be both delicious and sustainable. Fortunately, scallops are here to save the day. Like other bivalves, they're a solid bet, with multiple options ranking Best Choice or Good Alternative on Monterey Bay Aquarium’s Seafood Watch. Plankton-munching scallops don’t require external feed, tend to be native to the locations where they’re farmed, and are not treated with chemicals or antibiotics.

Ready to make these mollusks a regular part of your seafood diet? Step one: make this ceviche recipe from JBF Boot Camp alum Matthew Dolan’s new cookbook, Simply Fish. Dolan puts an Asian spin on the warm-weather classic, swapping toasted tortillas for rice paper, and adding seared scallions and fried cilantro for smoke and texture. With only a handful of additional ingredients, this dish really lets the scallops shine. Simple, satisfying, and sustainable, this recipe should be in your summer-night rotation. Dive in.

Learn more about JBF's sustainable seafood program, Smart Catch.

Hungry for more? View our entire recipe collection.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.