In a large skillet, heat a tablespoon of cooking oil and a tablespoon of unsalted butter over medium heat until shimmering. Add finely chopped shallots and minced garlic, sautéing for 1-2 minutes until softened and fragrant.

Next, stir in sliced mushrooms and cook for an additional 1-2 minutes until they begin to release their moisture.

Add 1 cup of Arborio rice to the skillet, stirring continuously for about 1 minute to toast the grains slightly.

Pour in ½ cup of white wine, allowing it to simmer for 1 minute until absorbed.

Slowly ladle in 3 cups of warm chicken broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more. This takes about 20 minutes.

Once the risotto reaches your desired consistency, remove it from heat and stir in ½ cup of freshly grated Parmesan cheese and chopped fresh parsley.

Rinse and pat dry 1 pound of jumbo sea scallops, season each side with salt and pepper.

Heat a skillet over medium-high heat with a tablespoon of cooking oil until it shimmers and carefully place the scallops in the hot skillet.

Sear without moving for about 2 minutes until they develop a golden crust, then flip and cook for another 2 minutes.

Remove the scallops and in the same pan, add 2 tablespoons of unsalted butter, juice of one lemon, and a sprinkle of parsley.

Return the scallops to the skillet and gently baste with the lemon butter sauce for 30-90 seconds.

Plate the creamy Parmesan risotto, top with the scallops, drizzle with the lemon butter sauce, and garnish with more parsley.