Heat the stock over low heat.

Blanch half the peas in a large pot of boiling stock or water for about 2-3 minutes. Place the remaining frozen peas in blender add the blanched peas.

Add 1/2 cup of stock and puree the peas in a food processor or with a hand blender. Set the pea paste aside.

In a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Add the shallots and sauté for 5-6 minutes. Add the garlic and sauté for 1 minute more.

Add the rice and cook over low heat until the rice is hot and coated with oil, about 1-2 minutes.

Pour in white wine and simmer over low heat, stirring constantly until the liquid has absorbed and the alcohol has evaporated.

Add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding hot stock, 1/2 cup at a time, stirring continuously. Wait until the stock is almost completely absorbed before adding the next 1/2 cup.

At this stage of cooking, you can make the prosciutto crisps. Pre heat the oven to 180 C then lay 4 slices on a tray of grease proof paper and bake for 10 minutes. Allow to cool and then they are ready.

When rice is almost fully cooked, about 15-20 minutes, add pea puree and cook, adding stock as needed until the rice is al dente. Turn off heat and serve.

Once the rice is nearly there, sauté your scallops with a little oil until golden on both sides, normally depending on size, fry for 2 to 3 minutes each side and rest.

For plating be as creative as possible and share the toppings equally between 4 dishes.