Stories / Recipes

Scallops and Carrots Make for a #WasteNot Feast

Frank Guerriero

March 27, 2019


Photo: Keirnan Monaghan and Theo Vamvounakis

Carrots, carrots, and more carrots. If you couldn’t tell, we in the Waste Not camp are great admirers of this rustic root’s capacity to transform into countless textures and flavors. This #WasteNotWednesday, we’re featuring a recipe from Chefs Boot Camp alum Jay Lippin that uses every bit of the vegetable to complement expertly seared scallops.

Lippin starts by tossing carrots and aromatics in the oven, and reduces carrot juice to a syrupy gastrique while they roast. Then, he blanches the piquant tops before combining them with dill, toasted pistachios, and garlic for an exceedingly flavorful pesto. Finally, he quickly sears scallops (emphasis on quickly—they only need about three minutes) and plates it all up in their shells for some extra Waste Not flair. It’s the perfect way to showcase this veggie’s versatility—and your own—at your next dinner party. Get the recipe.

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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and ChangeWaste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.