Prepare the Risotto:

• • Heat olive oil: Warm olive oil in a large skillet or saucepan over medium heat.

• • Sauté the aromatics: Add the diced shallot and minced garlic, cooking until softened and fragrant.

• • Toast the rice: Stir in the Arborio rice, coating it in the oil. Cook for 1-2 minutes until slightly translucent.

• • Deglaze with wine: Pour in the white wine and stir until it’s absorbed by the rice.

• • Add the stock gradually: Add one ladle of warm stock at a time, stirring constantly and waiting until it’s absorbed before adding more. Repeat for 18-20 minutes, or until the rice is tender and creamy.

• • Finish with cheese and butter: Stir in the Parmesan cheese and butter. Season with salt and pepper to taste. Cover and set aside.

Sear the Scallops:

• • Pat scallops dry: Ensure the scallops are completely dry to achieve a golden-brown crust.

• • Season generously: Sprinkle both sides of the scallops with salt and pepper.

• • Heat the skillet: Heat olive oil and butter in a non-stick skillet over medium-high heat until hot and shimmering.

• • Sear the scallops: Place scallops in the pan, cooking undisturbed for 1.5 to 2 minutes per side until golden brown. Avoid overcrowding the pan.

• • Remove and rest: Transfer the scallops to a plate and let them rest for a minute.

Assemble the Dish:

• • Spoon the creamy risotto onto plates or bowls.

• • Top with seared scallops, placing them artfully on the risotto.

• • Garnish with chopped parsley and a sprinkle of lemon zest for added freshness.