Heat the chicken broth in a pot over medium heat to a simmer then reduce heat to low to keep warm.
In a separate large saucepan or dutch oven heat the butter and oil over medium heat. When butter has melted add the onion and cook for 4-5 minutes until translucent, then add then garlic and cook for another 30-45 seconds.
Add the rice to the pot with the onion and garlic and cook for around 2 minutes, stirring frequently, until the rice begins to turn translucent. Add the wine and cook until absorbed, stirring frequently, around 1-2 minutes.
Add approximately ¾ to 1 cup of the warm stock, enough to just cover the rice, and stir occasionally until most of the liquid is absorbed, around 2-3 minutes. Repeat with the remaining stock until you have about ½ a cup of stock remaining, about 20 minutes. At that point remove your pan from the heat and add the last bit of stock and stir in the Parmesan cheese and season with salt and pepper to taste.
Scallops
Rinse and thoroughly dry the scallops with paper towels then season with Kosher salt and freshly ground black pepper.
In a large skillet over medium high heat add the vegetable oil and melt the butter. When the foaming subsides add the scallops to the pan. Work in batches if needed and do not overcrowd the pan. Cook for around 2 minutes undisturbed, until golden brown then flip and cook for another 2 minutes or until cooked through.