Step 1: Prepare the Parmesan Risotto

1. In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook for an additional 1 minute.
2. Add the Arborio rice to the saucepan and stir for about 2 minutes, allowing the rice to toast slightly.
3. If using, pour in the white wine and stir until it is mostly absorbed by the rice.
4. Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18–20 minutes.
5. Once the rice is cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat and cover to keep warm.

Step 2: Cook the Scallops

1. Pat the scallops dry with paper towels and season both sides with salt and pepper.
2. In a large skillet over medium-high heat, add the olive oil and 2 tablespoons of butter. Once the butter is melted and bubbling, add the scallops.
3. Cook the scallops for about 2–3 minutes on each side, without moving them, until they are golden brown and have a nice crust. They should be opaque in the center.
4. In the last minute of cooking, add the minced garlic, lemon juice, and lemon zest to the skillet. Spoon the sauce over the scallops as they finish cooking.

Step 3: Serve

1. Spoon the creamy Parmesan risotto onto plates or a serving platter. Top with the seared scallops and drizzle the lemon butter sauce over them.
2. Sprinkle with chopped fresh parsley for garnish.
3. Serve immediately