Make the Parmesan Risotto

Sauté the Onion and Garlic: In a large saucepan or skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Toast the Arborio Rice: Stir in the Arborio rice and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.

Deglaze with Wine: Pour in the white wine (if using) and cook, stirring constantly, until the wine is mostly absorbed by the rice.

Add Broth Gradually: Begin adding the warmed chicken broth, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed by the rice before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.

Finish the Risotto: Once the rice is cooked, stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and keep warm while you prepare the scallops.

Make the Lemon Butter Scallops

Season the Scallops: Pat the scallops dry with paper towels. Season both sides with salt and black pepper.

Sear the Scallops: In a large skillet, heat the olive oil over medium-high heat. Add the scallops in a single layer and sear for about 2-3 minutes on each side, or until they develop a golden-brown crust. Remove the scallops from the skillet and set aside.

Make the Lemon Butter Sauce: In the same skillet, add the butter and minced garlic. Cook for about 1 minute until the garlic is fragrant. Add the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes, until slightly reduced.

Finish the Scallops: Return the seared scallops to the skillet and spoon the lemon butter sauce over them. Cook for another 1-2 minutes to warm through.

Serve

Plate the Dish: Spoon the Parmesan risotto onto plates, then top with the lemon butter scallops. Drizzle any remaining lemon butter sauce over the scallops.

Garnish and Serve: Garnish with chopped fresh parsley if desired. Serve immediately.