Step 1

Heat 3 tbsps. olive oil in a skillet over medium heat.

Step 2

Add garlic; cook and stir until starting to sizzle about 2 minutes.

Step 3

Stir in scallops and cook for 1 minute.

Step 4

Add shrimp and season with salt, pepper, and red pepper flakes.

Step 5

Cook over high heat until shrimp are pink, 3 to 5 minutes.

Step 6

Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the skillet's bottom to deglaze; cook until the liquid is reduced, 2 to 3 minutes.

Step 7

Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic.

Step 8

Cover the skillet to keep shellfish warm.

Step 9

Pour the fish stock into a saucepan over medium heat and bring to a simmer.

Step 10

Melt butter in a skillet over low heat.

Step 11

Add 1 tbsp. olive oil and shallot.

Step 12

Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes.

Step 13

Make sure not to burn the shallot and reduce heat if the skillet gets too hot.

Step 14

Pour 1/2 cup white wine into the skillet and stir until the alcohol has evaporated.

Step 15

Add 1 ladleful of fish stock, stir, and cook until the rice has absorbed the stock.

Step 16

Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.

Step 17

Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking.

Step 18

Stir and finish cooking altogether, adding stock if needed.

Step 19

Remove from heat.

Step 20

Stir in remaining parsley and 1 tbsp extra-virgin olive oil. Let risotto stand for 2 minutes before serving.