In a deep saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 1 diced yellow onion and 2 minced garlic cloves, stirring until fragrant and translucent, about 8–10 minutes.

While the aromatics cook, heat 4 cups of stock in a separate pot over medium heat to keep warm.

Stir in 1 cup of Arborio rice, ensuring each grain is coated with butter. Toast on low for about 2 minutes.

Slowly add ½ cup of the warmed stock to the rice, stirring gently until absorbed (about 3–5 minutes). Continue adding stock gradually, stirring frequently, until the rice is creamy and al dente, about 30–40 minutes.

Once rice reaches the desired texture, stir in ½ cup of evaporated milk, ½ cup of grated Parmesan cheese, ¼ cup of sour cream, and the zest of 1 lemon. Season with salt and pepper to taste.

In a preheated cast-iron skillet over medium-high heat, add 2 tablespoons of unsalted butter. Pat dry 12 large scallops, then place them in the pan without overcrowding. Sear for about 3.5–4 minutes until golden.

Gently flip the scallops, add the juice of 1 lemon, ¼ cup of white wine, and a sprinkle of salt and pepper. Cook for an additional minute until wine is reduced and scallops are cooked through.

To serve, spoon risotto onto plates, top with scallops, and drizzle remaining lemon wine butter from the pan.