• In a medium saucepan, bring the seafood stock to a simmer over medium-high heat, then reduce the heat to low to keep warm.
• Heat the butter and olive oil over medium-high heat in a dutch oven or large sauté pan. Add the chopped shallot and garlic and sauté for 1 to 2 minutes. Add the arborio rice to the pan and stir to coat with butter (add more butter if every grain is not coated). Cook the rice until it becomes translucent with an opaque center, about 2 minutes.
• Deglaze the pan with the white wine. Allow the wine to simmer until it has completely reduced. Stir in 1 teaspoon of squid ink. Ladle about ½ cup to 1 cup of the hot seafood stock into the saucepan at a time, allowing the rice to completely absorb the liquid before adding another ladle. Stir almost constantly.
• After about 15 minutes, start tasting the rice for doneness. The rice should be served al dente - with just a little bit of bite. When the rice is almost done, add additional squid ink for a richer color, if desired. Salt and pepper to taste and serve with the seared scallops.

To Sear the Scallops:

• Start preparing the scallops about 5 minutes before the risotto is done cooking.
• Add the butter and oil to a sauté pan over high heat. Season the scallops with salt and pepper, to taste.
• Once the butter mixture begins to smoke, gently add the scallops, making sure there is ample room between the scallops (cook the scallops in batches if nessessary). Sear each scallop for 1½ minutes per side, or until the scallops have developed a golden-brown crust but remain translucent in the center. Serve immediately with about 1 cup of squid ink risotto.