The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
Last night was another “reci-free” dinner, meaning that I made it up as I went along. Lloyd and I picked up a pack of fresh scallops and a pack of fresh mahimahi from the store because they looked good. As soon as we got home, I concocted a couple marinades -- bottled ginger vinaigrette for the scallops; and chopped scallions, salt, pepper, dill weed, and olive oil for the mahimahi.
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Kailua, HI on the island of Oahu where my husband serves as a US Marine Corps JAG.
People in Hawaii eat more fish and shellfish than average, but over 80 percent of typical Americans don't eat seafood at least twice per week. Doctors and dietitians like me say that's the goal, so BlogAboutSeafood is here to show you just what plenty of seafood looks like in an RD's real-life diet.
Photo by Marco Garcia
Jennifer,
The meal you made sounds delicious! Do you have any recommendations on the size of scallops to use for this appetizer recipe?
Mary in Maryland
Hi Mary-
These were bay scallops. I like the little guys for this because they are bite-sized. But you know my habit -- I buy whatever kind is on sale and make it work!
Jennifer