Chicago WGN TV audiences learned how to make seared scallops with a little salsa the healthy way. Chef Gerard Viverito uses Malaysian Palm Fruit Oil to prepare the dish, because it is both sustainable and loaded with heart-healthy nutrients. You can practically smell the garlic and roasted bell peppers through the screen!
Chef Gerard Viverito, is an culinary instructor as the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering.