Risotto with Grapefruit and Seared Scallops

Ingredients

• 6 cups chicken stock
• 8 tbsp. unsalted butter
• 3 oz. prosciutto, finely chopped
• 2 large shallots, finely chopped
• 2 cups Arborio rice
• 1⁄2 cup dry white wine
• 1⁄2 cup heavy cream
• 1⁄4 cup grated parmesan
• Kosher salt, to taste
• 1 1⁄2 tsp. piment d’Espelette
• 1 lb. large sea scallops
• 2 grapefruit, zested, peeled, and supremed, juices reserved
• 2 tbsp. roughly chopped tarragon

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