Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

seared scallops with vanilla risotto and




Source of Recipe


seared scallops with vanilla risotto and baby artichokes.


Recipe Introduction


Chef Jared Simons of Violet varies the recipe slightly, according to the season. As we move out of artichoke season, he's been using baby zucchini.


List of Ingredients




2 tablespoons unsalted butter, divided
1 vanilla bean
4 tablespoons olive oil, divided
3 tablespoons diced onion
1/2 cup arborio rice
1/4 cup dry white wine
2 cups chicken stock
4 tablespoons grated Parmesan
4 baby zucchini, thinly sliced
12 sea scallops
Salt, pepper


Recipe





Total time: 45 minutes
Servings: 4 as an appetizer


1. Soften 1 tablespoon butter in a small bowl. Cut the vanilla bean in half, scrape out the seeds and combine the seeds with the butter. Set aside.

2. In a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the onion and cook until it is translucent, about 2 to 3 minutes. Stir in the rice and cook on low heat for 1 to 2 minutes.

3. Stir in the white wine and half of the chicken stock. Cook, stirring until the stock has been absorbed. Once the stock is absorbed, continue to add the remaining chicken stock, a little at a time. Continue to stir to keep the risotto from sticking to the pan, cooking until the rice is al dente, about 18 minutes.

4. Remove the risotto from the heat and add the vanilla butter and the Parmesan. Stir until the butter and the cheese have melted and the risotto is creamy. Set aside and cover to keep warm.

5. In a separate nonstick sauté pan or small skillet, heat 2 tablespoons olive oil and lightly cook the zucchini rounds. Remove and keep warm.

6. Season the scallops with salt and pepper on both sides. To the same pan, add another 2 to 3 teaspoons oil and sear the scallops on high heat, about 2 minutes per side until they're opaque partway through for medium.

7. To serve, divide the risotto among four serving bowls, add the zucchini and top with the scallops.