Directions

1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallot, thyme and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring often, until toasty and fragrant, about 2 minutes. Increase heat to medium-high; add wine and cook, undisturbed, until almost evaporated, about 1 minute. Add 1/2 cup broth; cook, stirring often, until the liquid is absorbed and the mixture thickens, about 2 minutes. Repeat with the remaining broth and water, adding in 1/2-cup increments, until the rice is creamy and tender, about 35 minutes total. Stir in Parmesan and 1/4 teaspoon salt. Remove from heat and cover to keep warm.
2. Pat scallops very thoroughly dry; sprinkle evenly with pepper and the remaining 1/4 teaspoon salt. Melt the remaining 3 tablespoons butter in a large skillet over medium-high heat until the butter foams and turns golden brown, about 3 minutes. Add the scallops; cook until golden brown and just opaque in the center, about 2 minutes per side. Serve over the risotto; top evenly with the brown butter. Garnish with parsley, if desired.