Ingredients :
For the risotto For the cream sauce

250g Arborio rice Crème fraiche
A clove of garlic Butter
One shallot Olive oil
One bouillon cube One clove of garlic
Olive oil One shallot
4 scallops per person Parsley

10 cl of white wine
2 spoonfuls of parmesan cheese 

Recipe:
Here, Anne uses her Thermomix auto-cooker, she plunges the ingredients in and lets the magic happen for 15 minutes,
If you don't have a food processor, the pan is your best ally.
In a saucepan, boil the stock cube in 1 liter of water and let it simmer while you prepare the risotto.
Peel and chop the shallot and garlic clove. Sauté them in a non-stick pan or sauté pan over high heat with a drizzle of extra-virgin olive oil until they are slightly colored.
Add the rice and fry for a few seconds until it becomes translucent.
Once the rice is opaline, wet it with the dry white wine and continue to stir. The alcohol must be completely evaporated before adding two ladles of hot broth.
Keep stirring and wait until the rice has absorbed all the liquid before adding another ladle. Continue this process until the rice is completely cooked.
Allow about 20 minutes for cooking. The rice is cooked when it is soft but not sticky. As soon as it is ready, add the parmesan, salt and pepper.  

While the risotto is cooking, peel and slice a shallot and a clove of garlic for the cream sauce, and brown in a frying pan with a knob of butter and a dash of olive oil. Remove from heat and set aside in a bowl as soon as it is lightly browned, it must not turn black.
In the same frying pan, add a small knob of butter, as soon as it is simmering, put the scallops, and snack them, 10/15 seconds on each side. 

Place them on a plate, and put the shallots and garlic back on a very low heat, and add a good spoonful of fresh cream, until it is completely melted, and the parsley. Add salt and pepper to taste.
Add the cream and the risotto, you can, like Anne, put some lemon caviar, or some yellow lemon on the shells to enhance the taste.
Enjoy!