To make the risotto: In a small saucepan over medium heat, warm the chicken stock while you prepare the remaining ingredients.
In a medium saucepan over medium heat, melt the unsalted butter. Add the shallots and sauté until tender and fragrant, 1 to 2 minutes.
Add the rice and stir to coat with the butter. Continue stirring for 1 minute to lightly toast the rice.
Stir in the white wine, then add ½ cup warm chicken broth and continue stirring until the liquid is almost gone, about 2 minutes.
Continue adding the chicken broth, ½ cup at a time and stirring until the liquid is almost gone, until the risotto is creamy and the rice is tender.
Add the Parmesan and stir until incorporated. Season with kosher salt and black pepper. The risotto should be slightly loose; it will thicken as it cools. Set aside.
To make the kale: Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 30 seconds.
Add the kale and sauté until wilted and tender, 2 to 3 minutes. Cover and set aside while you cook the scallops.
To make the scallops: Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and sprinkle with a pinch of kosher salt.
Swirl the pan to evenly distribute the oil, and gently place the scallops in the pan. Give the pan a little shake to make sure the scallops are not stuck to the bottom.
Cook the scallops for 2 to 3 minutes or until golden brown, flip, then add the butter. Cook until the butter foams and browns, 30 seconds to 1 minute. Baste the scallops for about 30 seconds, then transfer them to a paper towel-lined plate.
Divide the risotto and sautéed kale between serving bowls. Place the scallops on top and serve immediately.
Recipe adapted from: Pinch of Yum