In a medium saucepan over medium heat, melt unsalted butter. Add finely chopped shallots and minced garlic, and sauté for about 2-3 minutes.

Stir in sliced mushrooms and cook for 1-2 minutes until tender.

Add Arborio rice and stir frequently for about 1 minute to toast the rice.

Pour in dry white wine and simmer for 2-3 minutes until mostly absorbed.

Gradually incorporate hot chicken broth, starting with 1/2 cup at a time until absorbed, for about 18-20 minutes until creamy.

Remove from heat, stir in grated Parmesan cheese and chopped fresh parsley. Season with salt and pepper to taste.

Rinse and pat dry jumbo sea scallops. Season with salt and pepper.

In a skillet, heat vegetable oil over medium-high heat and sear scallops for about 2 minutes per side.

Melt unsalted butter in the same skillet, squeeze in lemon juice, and stir in chopped parsley for sauce.

Serve creamy Parmesan risotto on plates, top with seared scallops, and drizzle with lemon butter sauce.