Melt 2 tablespoons of butter over medium heat in a large, non-stick skillet. Add 1 minced shallot and 2 minced garlic cloves, sauté until fragrant and softened, about 2-3 minutes.

Stir in 1 cup of chopped mushrooms and sauté for another 3 minutes, allowing them to soften.

Add 1 cup of Arborio rice, stir to coat, and toast for about 1-2 minutes until edges look translucent.

Pour in ½ cup of white wine and simmer for about 1 minute until nearly absorbed.

Gradually add 3-4 cups of hot chicken broth, ½ cup at a time, stirring until absorbed for about 18-20 minutes.

Stir in ½ cup of freshly grated Parmesan cheese and ¼ cup of minced fresh parsley. Adjust seasoning with salt and pepper.

While risotto cooks, rinse and pat dry 1 pound of jumbo sea scallops. Season with salt and pepper.

Heat a splash of oil in a cast iron skillet over medium-high heat. Sear scallops for 2-3 minutes on each side until golden.

In the same skillet, reduce heat to medium and add 2 tablespoons of butter, 2 tablespoons of lemon juice, and minced parsley; stir until melted.

Return scallops to skillet, basting with lemon butter sauce for about 1 minute, then serve over risotto.