Heat olive oil in a saucepan, then sauté minced shallot until softened, and add minced garlic for one minute until fragrant.

Add Arborio rice to the saucepan and stir constantly for two minutes until the grain edges become translucent.

Pour in white wine and stir until completely absorbed by the rice.

Gradually add hot broth, one ladleful at a time, stirring continuously until each is absorbed; cook for 20-25 minutes until the risotto is creamy and al dente.

Remove the risotto from heat, then stir in Parmesan cheese, butter, lemon juice, parsley, and chives, seasoning to taste; keep warm.

Pat the scallops very dry with paper towels and season generously with salt and pepper.

Heat olive oil in a skillet over medium-high heat until shimmering, then add scallops in a single layer and sear for 2-3 minutes per side until golden brown and opaque; add butter during the last minute for basting.

Preheat the oven to 400°F (200°C) and prepare two 6-ounce ramekins by buttering and dusting with flour or cocoa powder.

Melt butter and chopped bittersweet chocolate in a heatproof bowl set over simmering water or in a microwave, stirring until smooth, then let cool slightly.

In a separate bowl, whisk together eggs, egg yolks, sugar, and salt until light and frothy.

Gradually fold the cooled chocolate mixture into the egg mixture until combined, then stir in the flour until just incorporated.

Divide the batter evenly between the prepared ramekins, place them on a baking sheet, and bake for 12-14 minutes until the edges are set and the center slightly jiggles.

While cakes bake, combine raspberries, sugar, and lemon juice in a small saucepan; cook over medium heat for 5-7 minutes, mashing berries until the mixture thickens slightly.

Optionally, press the coulis through a fine-mesh sieve to remove seeds for a smoother sauce.

Invert each lava cake onto a serving plate, then drizzle with raspberry coulis and garnish with fresh raspberries and powdered sugar, if desired.