Heat a pan and add:
a knob of butter,
the juice of a 1/2 lemon
a generous pinch of saffron
Add the rice to the pan and stir until translucent.
Gradually add the bouillon, 1/4 cup at a time, adding only as it is absorbed.
With the last 1/4 cup of bouillon, add a generous tablespoon of creme fraiche and a large portion of chopped fresh baby spinach.
Mix the scallops and prawns back in, stir and allow everything to warm through.
You can also grate a bit of Parmesan in at this point (I didn’t have any handy but used a lovely Pecorino Tartufo which worked a treat!)
Add freshly cracked black pepper.