In a medium-sized pot, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1 minute.

Gradually stir in 1 cup of Arborio rice, toasting it slightly for 2 minutes until it appears slightly translucent.

Pour in 1/2 cup of white wine, stirring continuously until fully absorbed.

Add 3 cups of vegetable broth one ladle at a time, stirring consistently until creamy, about 18–20 minutes.

In a separate saucepan, melt 4 tablespoons of unsalted butter over medium heat, stirring often until it turns golden brown and nutty.

Pat dry 12 large scallops, season with salt and pepper, and heat 1 tablespoon of olive oil in a large skillet over high heat.

Sear scallops in the hot skillet for 2–3 minutes on each side until golden crust forms.

Stir in 1 cup of grated Parmesan cheese into the risotto until combined, adding salt to taste.

Plate risotto, arrange scallops on top, and drizzle with brown butter before serving.