Artichoke Risotto with Seared Scallops

Name: Artichoke Risotto with Seared Scallops
Ingredients: 1 small shallot; 1 small fennel bulb; 1 small lemon; 2 tablespoons grated Parmesan cheese, plus more for serving; 1 cup marinated artichoke hearts; 1 tablespoon minced fresh chives; 6 cups water; 1 tablespoon plus 3/4 teaspoon kosher salt, divided, plus more for seasoning; 1/2 cup carnaroli or arborio rice; 1 tablespoon unsalted butter; 1/4 cup Pernod or dry white wine; 1 tablespoon mascarpone cheese; 1/8 teaspoon ground white pepper; 4 large scallops (preferably U10 size); 2 teaspoons olive oil