In a saucepan, warm 4 cups of vegetable or chicken broth over low heat. In a large pot, heat 2 tablespoons of olive oil and sauté 1 finely chopped shallot until translucent (about 3 minutes). Add 1 cup of Arborio rice, stirring for another 2 minutes.

Pour in 1/2 cup of dry white wine into the rice mixture, stirring continuously until almost fully absorbed (2-3 minutes). Reduce heat to low and add the warmed broth gradually.

Continue to add the broth slowly, stirring for 18-20 minutes until the rice is al dente and creamy. Adjust with broth if too thick.

Stir in 1 cup of Parmesan cheese and 1 tablespoon of unsalted butter until melted. Season with salt and pepper, and keep warm.

In a skillet, melt 3 tablespoons of butter over medium-high heat. Add 1 pound of well-dried scallops, searing for 2-3 minutes on each side until golden.

In the same skillet, add olive oil if needed, then sauté 2 cloves of minced garlic for about 30 seconds. Toss in 4 cups of quick-cooking greens, sautéing for 2-3 minutes until wilted.

To serve, spoon risotto onto plates, top with scallops, and drizzle with remaining brown butter. Garnish with sautéed greens.