In a small sauce pot, heat stock until almost boiling then reduce heat to simmer to keep warm throughout the process.

In a medium saucepan over medium-high heat, melt one tablespoon of butter + add 1 tablespoon garlic oil.

Once butter is melted, add rice stirring to coat with a silicone spatula or wooden spoon. Allow rice to cook about 2-3 minutes until fragrant, stirring often to avoid burning.

Add white wine and reduce heat to medium, stirring to incorporate allowing rice to soak up the wine.

Once wine is absorbed, add one ladle full of stock to rice, stirring to incorporate, allowing rice to absorb. Repeat this process with stock until it is gone, about 20-30 minutes.

Remove from heat + add remaining butter, salt + parmesan cheese, stirring again to incorporate.

Cover risotto and heat 1 tablespoon of butter in a non-stick frying pan over medium heat.

Once butter is completely melted, add scallops to the pan and sear about 3 minutes on each side.

Add lemon juice and capers to the pan, turn off the heat, cover and allow scallops to sit in covered pan while you plate the risotto, about 2 minutes.

Garnish with parsley + additional parmesan if desired.