Place the scallops on to skewers. Peel and finely dice the shallots. Grate the parmesan.
Whip the cream until thick.
Bring the water to the boil and add the stock cube.
In a saucepan, sweat the shallots with a little olive oil. Add the rice. Once the rice starts to become transparent add a little of the stock. Stir frequently and allow the liquid to be absorbed before adding more. Repeat this process until all the stock has been absorbed. Finish the risotto by adding the parmesan and the whipped cream. Check the seasoning.
Add a dash of olive oil to a very hot frying pan and then sear the scallop skewers until golden on both sides. Season with salt and piment d'espelette.
Plate the skewers and the risotto and serve immediately.
«Serve the scallop skewers with a lemon butter for an extra kick of flavour. Serve with a risotto of black or Venere rice if you can get hold of it, if not add squid ink to your favourite risotto rice.»