In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.

Add the minced garlic and sliced mushrooms, cooking until the mushrooms are soft, about 5 minutes.

Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine (if using) and stir until absorbed.

Gradually add the warmed broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.

Stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste. Keep warm.

Pat the scallops dry with paper towels and season with salt and pepper.

In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat until hot.

Add the scallops to the skillet, making sure not to overcrowd them. Sear for 2-3 minutes on each side until golden brown and cooked through.

Remove the scallops from the skillet and serve immediately over the mushroom risotto.