Warm the chicken broth in a saucepan and keep it hot. In a large skillet, cook pancetta over medium heat until crisp, then remove with a slotted spoon. Add butter to the rendered fat and sauté onion and shallot until softened. Stir in arborio rice and toast briefly before deglazing with white wine.

Begin adding warm broth one ladle at a time, allowing each addition to absorb before adding more. Stir occasionally and cook until the rice becomes creamy and tender with a slight bite, about 18–22 minutes. Fold in peas during the final few minutes.

Remove from heat and stir in parmesan, lemon zest, and reserved pancetta. Adjust seasoning with salt and pepper and let the risotto rest briefly while cooking the scallops.

Pat scallops dry and season generously. Sear in hot oil for 2–3 minutes per side until golden. Lower heat, add butter and herbs, and baste until fragrant and lightly browned. Spoon risotto into bowls, top with scallops, and drizzle with brown butter before serving.