b'Sauted Day Boat Scallops with Truffle RisottoNEAL FRASERServes 4FOR THE TRUFFLE RISOTTO:2 ounces butter, plus extra for seasoning 4 ounces chopped white onion1 cup Carnaroli risotto1 cup white wine2 cups chicken stock, dividedSalt 2 ounces mascarpone cheese1 ounce aged goat cheese2 ounces Black Diamond French Truffles black or white truffles, chopped or shavedFOR THE SAUTED SCALLOPS:16 U-10 day boat scallops (U-10 is under 10 to a pound.)SaltPompeian Extra Light Olive Oil, for sauting1 ounce butterTO PREPARE THE TRUFFLE RISOTTO: In a sauce pot over medium heat, melt 2 ounces butter. Add the onion and cook until translucent. Add the risotto and cook for 2 minutes. Add the white wine and cook until evaporated. Add 1 cup chicken stock and cook until evaporated. Add the remaining 1 cup chicken stock and cook until evaporated.Season with the salt, cheeses, butter, and chopped or shaved truffles. Always stir the risotto from start to finish. TO PREPARE THE SAUTED SCALLOPS: Season the scallops with salt. Heat a saut pan on high. Add the oil and then the scallops. Add 1 ounce butter to help color the scallops. Cook till golden brown. Flip over and serve on top of a 4-ounce mound of the risotto.36'