Place your chicken stock in a large saucepan. Turn the heat to medium until it simmers. Keep it warm on a low flame nearby.

Heat olive oil in your wide sauté pan. Add the finely diced shallots to the oil. Cook them until they are soft and translucent.

Add the dry Arborio rice to the pan. Toast the grains for two minutes while stirring. The edges should look slightly clear or see-through.

Pour in the dry white wine carefully. Stir the rice until the liquid is gone. This builds a great flavor base for later.

Add one ladle of warm stock to rice. Stir constantly until the rice absorbs the liquid. Repeat this process one ladle at a time.

Taste the rice after twenty minutes of stirring. It should be creamy but firm to bite. Remove the pan from the heat immediately.

Stir in the butter and grated Parmesan cheese. Cover the pan and let it sit quietly. This makes the risotto extra velvety and smooth.

Pat the scallops dry with a paper towel. Season them with a little salt and pepper. This ensures a very crispy brown crust.

Heat a non-stick skillet with some olive oil. Place scallops in the pan like a clock. Sear them for two minutes on each side.

Spoon the warm risotto into wide shallow bowls. Top each bowl with three seared scallops. Garnish with fresh herbs and lemon zest now.