Season the shrimp and scallops with salt and pepper.

In a skillet, heat 1 tablespoon of olive oil over medium-high heat.

Sear the scallops for 1-2 minutes per side until golden brown is cooked. Remove and set aside.

In the same skillet, cook the shrimp until pink and opaque. Remove and set aside

Heat 1 tablespoon of olive oil over medium heat in a large pan.

Add the finely chopped onion, and cook until translucent.

Stir in the minced garlic and cook until fragrant, about 1 minute.

Add the Arborio rice to the pan and stir to coat with the onion and garlic. Let it toast for about 2 minutes.

Pour in the white wine and stir until it's almost completely absorbed.

Begin adding the warm stock one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes. The rice should be creamy and al dente.

Gently fold in the cooked shrimp and scallops into the Risotto. Warm them through.

Finish the Risotto: Remove from heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.

Serve warm seafood risotto, garnished with chopped parsley and lemon wedges on the side.