Saffron risotto-inspired rice with seared scallops and shrimp

In a medium saucepan saute half a pound of baby scallops in a tablespoon of butter with half a teaspoon of chili flakes; they are small so this is quick. Remove them.

Season and sear a pound of shelled and deveined tail-on shrimp until barely cooked through, then remove.

Infuse the fish stock with a few pinches of saffron.

Cook a cup and a half of arborio rice in the remaining flavour in the pan with another tablespoon of butter until the edges of each grain start to become translucent.

Ladle in a ladleful or two of stock at a time, letting the rice absorb it until it looks sticky before adding more; repeat until there is no stock left.

Grate in about half a cup of parmesan cheese and mix through.

Finish with two tablespoons of butter.

Mound onto a plate, arrange the seared scallops and shrimp clockwise and add a few mussels borrowed from the tomato dish.

Garnish with a couple of sprigs of spring onion and a parsley sprig in the middle.