For the Risotto: Have stock in a pot on the stove, keeping it warm. Add the oil and 1 tablespoon of the butter to a medium sized saucepan or skillet and heat over medium heat. Once the butter is melted, add the rice and stir to coat, cooking for about 1 minute. Add the wine and continue to stir often until wine evaporates, which will happen quickly. Add about ½ cup (120 ml) of the hot stock or broth, allowing the mixture to come to a simmer. Stir often and when liquid was absorbed add a similar amount of stock. Keep simmering, adding liquid and stirring often until risotto is cooked. It should be fairly loose at this point, as you will be adding Parmesan cheese.

Your goal is a fluid texture that will flow from your stirring spoon; the rice should have a slight resistance to it when you bite into it. It should not be mushy. When risotto is done, whisk in the Parmesan, lemon juice and zest. Taste and add black pepper as desired.

As you come to the end of cooking, you should cook your scallops simultaneously so that everything is ready at the same time.

For the Scallops: Season the scallops with salt and pepper. Heat a nonstick skillet over medium heat; add oil and 1 tablespoon of the butter and heat till shimmering. Add scallops, leaving plenty of room between them and leave them undisturbed for a couple of minutes or until they are a rich golden brown on the bottom. Spoon the yummy melted butter over the scallops as they cook. Flip them over and cook second side until golden brown.

Divide the risotto onto warmed plates and top with scallops. Add the remaining butter and the lemon juice to the hot pan and cook until this pan sauce is sizzling and golden. Pour over the scallops and serve immediately. By candlelight, of course.