*Scallops
Salt and Pepper the top and bottom of the scallops. In large pan add scallops, one Tbsp butter, and one ounce of oil, sauté over high heat. Sear scallops on one side until golden brown, turn over. Reduce heat to low. Remove off low heat after 4 minutes or medium rare.
In a large thick bottom pot place cooked shallots and cook more, until they have reached an iridescent color. Add the Risotto Rice and cook until toasted. Add the plum wine and cook until the odor of alcohol has dissipated. Add the plum juice and cook stirring continually until the rice is aldente (soft on the outside harder on the inside). Remove from the pot and place on a pan lined with wax paper. Cool in the refrigerator.
In a small thick bottom pot add the butter and melt it. Add the Risotto and stir with a wooden spoon until heated. Fold in the plums and a spoonful of marscopone cheese. Salt and pepper to taste.
