Melt 2 tablespoons of butter in a non-stick pan over medium heat. Add finely minced shallot and minced garlic, sautéing for 1-2 minutes until fragrant.

Stir in 1 cup of diced mushrooms and cook for another 2 minutes.

Add 1 cup of Arborio rice and toast for about 1 minute, then pour in 1/2 cup of dry white wine, simmering for 1 minute.

Gradually add 4 cups of warm chicken broth, 1/2 cup at a time, stirring until each addition is absorbed, about 20 minutes.

Once creamy, stir in 1/2 cup of freshly grated Parmesan cheese, seasoning with salt and pepper before covering to keep warm.

Rinse and dry 1 pound of jumbo sea scallops, seasoning them with salt and pepper on both sides.

Heat 2 tablespoons of oil in a cast iron skillet over high heat. Sear scallops for about 2 minutes on each side until golden.

Remove scallops and in the same skillet, reduce heat and add 3 tablespoons of butter, lemon juice, and 2 tablespoons of parsley to create the sauce.

Spoon risotto into bowls, top with scallops, drizzle with lemon butter sauce, and garnish with parsley and lemon wedges.