Season the scallops with salt and pepper. Preheat a non stick pan over medium high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. When oil is hot, sear the scallops about 2 minutes per side or until browned. Transfer to a plate and set aside.
Preheat a large deep pot over medium heat. Add a splash of olive oil, the garlic and the onions. Cook for 5 minutes until translucent. Add the mushrooms and herbs, cook until browned about 8 minutes. Season with salt and pepper. Add the rice and stir for 3 minutes. Stir in the wine and cook for 1 minute. Season a bit more, then add 1 cup of chicken stock. Stir and let the rice absorb the liquid then add another cup and continue adding ( about 12 to 15 minutes). The risotto should be slightly firm and creamy. When the risotto is cooked add the cheese and 2 tablespoons of butter. Place the risotto on a serving platter. Top with scallops and garnish with minced fresh parsley.
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-scallop-and-mushroom-risotto/