In a non-stick pan, melt 2 tablespoons of butter over medium heat. Sauté 1 finely chopped shallot and 2 minced garlic cloves for 1-2 minutes until softened and fragrant. Add 1 cup of chopped mushrooms and cook for another 1-2 minutes until they begin to brown.

Stir in 1 cup of Arborio rice and cook for 1 minute. Pour in ½ cup of white wine, stirring and letting it simmer until nearly absorbed, about 2-3 minutes.

Begin adding 4 cups of hot chicken broth or vegetable stock, ½ cup at a time, stirring continuously for about 20 minutes until the risotto is creamy and slightly al dente.

Once creamy, season the risotto with salt, pepper, and ½ cup of freshly grated Parmesan cheese. Stir in ¼ cup of chopped fresh parsley and cover to keep warm.

Rinse and pat 1 pound of jumbo sea scallops dry; season liberally with salt and pepper. Heat 2 tablespoons of oil in a cast iron skillet over high heat and sear the scallops for about 2 minutes on each side until golden.

Remove scallops and in the same skillet, add 2 tablespoons of butter and the juice from 1 lemon, stirring to melt. Return scallops to the skillet, spooning the sauce over them for an additional 30-90 seconds.

Spoon the risotto onto plates, top with scallops, drizzle with lemon butter sauce, and garnish with extra parsley.