In a large non-stick pan, melt 2 tablespoons of butter over medium heat. Add minced shallots and garlic, sautéing until softened and fragrant — about 1-2 minutes.

Stir in 2 cups of chopped mushrooms and cook for another 1-2 minutes until they release moisture.

Add 1 cup of Arborio rice to the pan, stirring constantly for about 1 minute until the grains are well-coated and slightly translucent.

Pour in ½ cup of dry white wine and let it simmer for about 1 minute.

Slowly add 5-6 cups of hot chicken broth, ½ cup at a time, stirring continuously until each addition is fully absorbed. This should take around 20 minutes.

Once the rice is cooked, stir in ⅓ cup of freshly grated Parmesan cheese and 2 tablespoons of minced parsley. Season with salt and pepper to taste.

Rinse and pat dry 1 pound of jumbo sea scallops. Season them with salt and pepper.

In a cast iron skillet, heat 1 tablespoon of oil until shimmering. Add the scallops and sear for 2 minutes on each side.

In the same skillet, melt another tablespoon of butter and pour in the juice of half a lemon, followed by another tablespoon of minced parsley.

Return the scallops to the skillet, basting them with the lemon butter sauce.

To serve, spoon the creamy Parmesan risotto into bowls, top with scallops, drizzle lemon butter sauce, and garnish with parsley.