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 zucchini (sliced round and thin) to taste, salt to taste, pepper Prepare vanilla butter. Soften 4 Tbsp. butter in a small bowl, cut vanilla bean in half. Scrape seeds and combine with butter. ...

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