Heat oil in a large pot over medium-high heat. Once the oil is hot, add the garlic, onion, and arborio rice, stir to combine, and sauté for 1 minute. Pour in 1 cup of broth, stir to combine, and bring to a simmer. Simmer until the broth is almost completely absorbed, about 3-5 minutes, before adding another cup. Repeat until all the broth is absorbed. Add the half & half, stir to combine, and continue to simmer for about 10 minutes or until the rice is tender. The risotto will be a little loose and creamy, that’s perfectly normal. Add the parmesan, stir to combine, and season to taste with salt and pepper before serving.

Thoroughly pat scallops dry with paper towels and set aside. Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops, and sear until brown, about 2 minutes per side . Remove the scallops from the skillet and set aside.

Reduce heat to medium-low and deglaze the skillet with white wine and lemon juice, bring to a low simmer. Working in small batches, add the butter to the skillet, whisking until the butter has melted and blended with the pan-juices before adding the next batch. Return the scallops to the skillet, just long enough to reheat, and season everything to taste with salt and pepper.

Divide risotto and steamed veggies between plates and top with scallops and pan-sauce before serving.