In a saucepan, gently warm some vegetable stock and let the celery stalk infuse in it
Finely chop the shallot, then sauté the shallot in olive oil and butter, add the risotto rice and sauté until the grains become translucent
Add white wine, and let it evaporate for a few minutes. Then add the vegetable stock while stirring lightly
In a separate hot pan, fry the scallops in butter for a few minutes (until golden brown on both sides), then repeat the process with the peeled prawns for 10 minutes
Now add the Saint Agur cream to the risotto, mix, then add the Saint Agur in pieces and the pan-fried scallops and prawns
