1. Prepare the Crust:

1. Heat the broth in a saucepan and keep warm over low heat.
2. In a large skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Add the onion and garlic, sauté until translucent.
3. Add the mushrooms and cook until softened. Stir in the Arborio rice and toast for 1-2 minutes.
4. Pour in the white wine and stir until absorbed. Begin adding the warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next.
5. Once the rice is creamy and al dente, stir in the Parmesan cheese. Season with salt and pepper to taste. Cover and keep warm.
6. Pat the scallops dry and season with salt and pepper. Heat the remaining olive oil in a separate skillet over high heat. Sear the scallops for 2-3 minutes per side until golden brown.
7. Serve the scallops over the risotto, garnished with fresh parsley.