Boston-area restaurants often feature scallops, a regional favorite. At Il Capriccio in Waltham, Mass., chef and owner Rich Barron prepares a leek risotto topped with barely seared bay scallops. "If it comes out right, the risotto is pale green and the scallops are seared golden and beautiful with some fried leeks on top," Barron said. "We look forward to the little guys all year long."
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