Mince parsley (no need to stem).
Pat scallops dry, and season with a pinch of salt and pepper.
Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add garlic and rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water-demi glace broth to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.
Finish the Risotto
Add ½ cup boiling broth and stir often again until nearly all broth is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be broth left.
Remove from burner, add butter, Parmesan, and half the parsley (reserve remaining for garnish). Stir to combine, then cover and set aside.
Cook the Mushrooms and Scallops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms to hot pan stirring occasionally until golden brown, 3-5 minutes.
Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Remove from burner.
Finish the DIsh
Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appétit!