Parmesan Risotto:

1. In a large frying pan/skillet, melt the butter over medium high. Sauté the onion and garlic for about 4 minutes until soft and transleucent.
2. Add the rice and mix well until it is fully coated with the butter. The rice will look shiny once coated with the butter.
3. Pour in 1/2 cup of the chicken stock and the lemon juice and stir. Once the rice has absorbed all the liquid, bring down the heat to medium low.
4. Add one cup of chicken stock and continuously stir until the liquid is absorbed. Repeat, one cup at a time, with the remaining stock. This will take about 20-25 minutes.
5. Add 1/2 cup water and take the pan off the heat once the risotto is at your desired consistency.
6. Add in the parmesan cheese and parsley and stir to combine. Add salt and pepper to taste.

Scallops:

1. Wash and pat the scallops dry with a paper towel.
2. Season the scallops with salt and pepper.
3. Melt the butter in a frying pan over medium high heat. Once the butter is sizzling hot, place the scallops in the pan. (If they do not all fit, make them in two stages).
4. Sear the scallops, making sure they are not touching each other. Flip the scallops over after 2 minutes or once the bottom is a golden-brown colour.
5. Cook the other side for another 2 minutes.
6. Remove from pan and serve over top of the risotto.