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Heat butter in a large pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes.
Add risotto and stir for 1 minute. Salt. Add the white wine and simmer for an additional minute. Add hot chicken broth to the pan ½ cup at a time, stirring after each addition. Allow the risotto to absorb ⅔ of the broth before each addition. Continue until soft and creamy, about 20 minutes. Note, the chicken broth will absorb in about 2 minutes or so after each addition.
Season with salt to taste.
Remove from the heat and add ½ the arugula pesto. Toss to mix and add more to taste. I used most.
Divide and transfer to bowls when ready to serve topped with 4 scallops each.
Pat scallops as dry as possible using two sheets of paper towel. Season all over with salt and pepper.
Add 2-3 tsp of oil to a skillet or stainless pan and bring to high heat. Once the oil smokes add the scallops and sear for 1 minute per side, undisturbed, or until a golden brown crust forms. It helps to arrange the scallops around the perimeter of the pan if possible as it's usually the hottest part of the pan.
Add a tbsp of butter to the pan and coat the scallops. Finish with a drizzle of fresh lemon juice.
Combine all ingredients for the arugula pesto in a blender. Blend until smooth.