Recipes
Seared Scallops with Vanilla Risotto and Baby Zucchini

Seared Scallops with Vanilla Risotto and Baby Zucchini

Chef Jared Simons, Violet Restaurant, Santa Monica, CA

Yield: 4 small-plate servings.

12 scallops (approximately 1 lb.)
1/2 cup arborio rice
3 cups chicken stock
1/4 cup dry white wine
6 Tbsp. olive oil
6 Tbsp. unsalted butter
3 Tbsp. diced onion
4 Tbsp. Parmesan cheese, grated
1 vanilla bean
4 baby z

Register to view the full article

Register to view this article

Already a member? .