Melt 2 tablespoons of unsalted butter in a non-stick pan over medium heat. Add finely minced shallots and garlic, cooking until softened, about 2-3 minutes.

Stir in diced mushrooms and cook for an additional minute.

Add 1 cup of Arborio rice, stirring continuously for about 1 minute.

Pour in 1/2 cup of dry white wine, allowing it to simmer and absorb for about 2-3 minutes.

Gradually add 1/2 cup of hot chicken broth to the mixture, stirring constantly until absorbed. Repeat until 4 cups are added, cooking for about 20 minutes.

Once creamy and al dente, remove from heat, stirring in 3/4 cup of grated Parmesan cheese and chopped parsley. Season with salt and pepper.

While the risotto cooks, rinse the scallops under cold water, removing the side muscle and patting dry. Season with salt and pepper.

Heat a cast-iron skillet over high heat, add 1 tablespoon of oil, and wait until it shimmers.

Place the scallops in the skillet, searing for about 2 minutes without moving them. Flip and sear the other side for another 2 minutes.

Remove scallops and reduce heat to medium. In the same pan, add 2 tablespoons of butter and juice of 1 lemon to create a sauce.

Spoon creamy risotto onto each plate, place scallops on top, and drizzle with lemon butter sauce. Garnish with parsley and a lemon wedge.