Start by heating your broth in a saucepan over low heat. Meanwhile, in a large saucepan, heat olive oil and butter, then sauté chopped onion and garlic until fragrant and soft. Add the Arborio rice, letting it toast slightly to add a nutty aroma. Stir in the white wine and allow it to evaporate. Then, gradually ladle warm broth into the rice, stirring constantly. This step releases the starches, giving you creamy, dreamy risotto. Once the rice is tender and most of the liquid is absorbed, stir in grated Parmesan cheese. Season with salt and pepper to taste.

Pat the scallops completely dry to ensure a golden crust, then season well with salt and pepper. Heat olive oil in a hot skillet over medium-high heat. Add scallops in a single layer, ensuring they don’t touch. Cook for 2-3 minutes per side until golden and cooked through. Finish by adding butter, lemon juice, and lemon zest to the skillet, spooning the melted buttery sauce over the scallops as they cook. This creates an incredibly flavorful glaze.

Spoon the creamy Parmesan risotto onto warm plates, creating a bed for the scallops. Top the risotto with the seared scallops and drizzle the zesty lemon butter sauce over everything. Garnish with fresh parsley, chives, and a sprinkle of additional Parmesan. Serve immediately while warm and full of heavenly aromas.