For the risotto: Bring 6c light stick to simmer. Throw olive oil and diced onion in a pan and cook over medium for 6 minutes or so. Add 1 c arborio rice and cook 3 minutes. Add 1/2 c white wine and stir. Add stock 1/2 c at a time, stirring frequently and allowing it to almost completely absorb before adding more. Add asparagus just before rice is al dente.
For the scallops: pat dry and season with black pepper. Add butter and olive oil to a skillet over high heat. Gently add scallops and sear for 2 minutes on each side.