Heat a cast-iron skillet over medium heat. Pat the scallops completely dry with a paper towel and season them all over with salt and pepper.
Add the butter to the pan - it will almost immediately begin to brown in the cast iron. Place the scallops in a single layer in the pan. They cook quickly, so they probably only need about 2 minutes per side, depending on their size! I like to cook for 2 minutes, then flip and cook for 2 minutes more. Turn off the heat. Stir in the garlic. They will continue to cook for another minute or so. Sprinkle the chopped parsley and chives over the scallops.
To make extra brown butter (if you want, not required!), place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds.
Scoop the risotto into a bowl and top with the scallops. You can serve this family style, with everything in one large bowl, or as separate servings. Drizzle more brown butter on top. If you’d like, you can sprinkle on some extra parmesan too!