In a non-stick pan over medium heat, melt 2 tablespoons of butter. Sauté 2 minced shallots and 2 minced garlic cloves for about 1-2 minutes until fragrant and translucent. Add 1 cup of sliced mushrooms to the pan, cooking briefly until they soften and release their moisture.

Add 1 cup of Arborio rice, stirring to coat it with melted butter. Pour in ½ cup of white wine, cooking until absorbed while stirring continuously. Gradually add 4 cups of hot chicken broth, about ½ cup at a time, allowing each addition to be absorbed before adding the next, about 20 minutes total.

Once the risotto reaches a creamy consistency, stir in 1 cup of freshly grated Parmesan cheese. Season generously with salt and pepper, cover to keep warm while preparing scallops.

Rinse and dry 12 jumbo sea scallops with paper towels, then season with salt and pepper. Heat a cast iron skillet over high heat, add 1 tablespoon of oil, then sear scallops for about 2 minutes on each side until golden-brown.

Remove scallops and in the same pan, reduce heat to medium, add 3 tablespoons of butter and juice of 1 lemon. Stir in 2 tablespoons of minced parsley to create the lemon butter sauce.

Return scallops to skillet just to warm through. On each plate, scoop a portion of risotto, arrange scallops on top, drizzle with lemon butter sauce, garnish with parsley, and serve with lemon wedges.