In a large non-stick skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add finely chopped shallots and minced garlic, sautéing until translucent and fragrant.

Stir in sliced mushrooms and cook until tender, about 2-3 minutes.

Add 1 cup of Arborio rice and stir for 1 minute to toast slightly. Pour in 1/2 cup of dry white wine, stirring until most is absorbed.

Heat 4 cups of hot chicken broth in a separate pot. Gradually add it to the rice mixture, one ladleful at a time, stirring frequently for 20-25 minutes.

Once creamy, stir in 1/2 cup of Parmesan cheese, and season with salt and pepper, adding chopped parsley.

Rinse scallops under cold water, pat dry, and season with salt and pepper. In a cast-iron skillet, heat oil until shimmering.

Sear scallops for about 2 minutes on each side until golden-brown and firm yet translucent in the center.

In the same skillet, reduce heat and add 3 tablespoons of cold unsalted butter and lemon juice, stirring until mixed.

Plate the risotto, top with scallops, drizzle with extra lemon butter sauce, and garnish with parsley.