To prepare the risotto with scallops and citrus, first, release the fruit from the shell (1), separate the coral from the nut (2) and set aside. Place the nuts in a bowl and season with oil (3).

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.