Heat up the olive oil in a large skillet over low-medium heat. Add in the minced garlic and shallot and cook for about 3-4 minutes.
Next, add in the Arborio rice and stir to coat the rice well in the oil.
Add in the white wine and saffron threads and continue stirring for about 3-5 minutes, or until the white wine has reduced significantly.
Next, start adding in the seafood stock about ½ cup at a time, stirring constantly during this process. Wait until most the liquid has absorbed before adding another ½ cup. Repeat until you have used nearly all of the stock and the risotto has taken a creamy and slightly sticky consistency and the rice is no longer a crunchy texture. This should take about 25-30 minutes.
While the risotto is cooking, heat up a separate skillet over high heat.
Toss the shrimp and scallops in the olive oil, salt, pepper, and sugar.
Sear the shrimp and scallops in the skillet, being careful not to overcrowd the pan, for approximately 2 minutes on each side. Set aside until the risotto is finished.
Once most of the liquid has absorbed, stir in the frozen peas, parmesan cheese and salt and pepper to taste into the risotto. Continue stirring for another 2-3 minutes to allow the peas to thaw.
Take the risotto off the heat and stir in two tablespoons of butter. Serve with some extra grated parmesan cheese and the seared seafood.
