Scallops with Lemon and Asparagus

We're making Seared Sea Scallops with Lemon and Asparagus Risotto With Red Stripe's  Ryan Beaudoin.

Ingredients for Lemon and Asparagus Risotto:
½ lb Arborio Rice
1 ea Yellow Onion, minced
½ lb Asparagus, 1” bias slices
½ cup White Wine
2 cups Clam Juice
2 cups Water
2 oz Lemon Juice
4 oz Parmesan Cheese
Kosher Salt
Ground Black Peppercorn

Steps:
1. Sweat the minced onions with the vegetable oil in a wide bottom sauce pan with steep sides
2. Add the rice and toast for 30 to 60 seconds while constantly stirring the rice making sure it doesn't stick to the bottom of the pan
4. Pour in the white wine
5. Stir with a wooden spoon until absorbed
6. Pour in 1 cup of clam juice and stir until absorbed
7. Pour in remaining clam juice and stir until absorbed
8. Add 1 cup water and stir until absorbed
9. Add last remaining cup of water and stir until absorbed 10. Add lemon juice, salt and pepper
11. Then, add the asparagus and Parmesan cheese

Ingredients for Seared Scallops:
1 lb Sea Scallops, U-10

Steps:
1. Heat non-stick pan over high heat
2. Add vegetable oil to the pan and allow to heat for less than 30 seconds
3. Place scallops in oil. Allow to cook for one minute to one and a half minutes
4. Add one teaspoon butter and move it around the scallops until the butter caramelizes the outside of the scallops
5. Turn scallops over once a nice hard brown texture has been achieved
6. Cook for one minute more to bring it to a nice medium temperature in the middle
7. Cook for one minute longer for a medium well temperature

Ingredients for Champagne Vinaigrette:
1 cup Brut Champagne
1 cup Rice Wine Vinegar
1 ea Lemon, Juice and Zest
2 tbsp Mustard, Dijon
2 tbsp Honey
5 dash Tabasco Sauce
1 pt Vegetable oil
Kosher Salt

Steps:
1. Whisk together the mustard, honey, tabasco sauce and lemon juice with the zest in a bowl
2. Slowly drizzle in the rice wine vinegar, pouring very slowly and only a little at a time
3. Add the oil
4. Whisk in the Champagne very slowly, being sure not to break the sauce. If it does break, try quickly whisking in a little warm water
5. Be sure to season with salt. Dress a small arugula salad with the Cahmpagne vinaigrette.