In a skillet, heat the olive oil. Add shallot, garlic, and leek; saute; for 1 minute. Add wine, shrimp stock, and rice; bring to a boil. Lower heat and cook for 10 to 15 minutes. Add asparagus, peas, zucchini, tomato, and herbs. Cook for 5 to 10 more minutes. Add crab, lemon zest, and cream; cook until rice is almost dry. Season with salt and pepper. Place rice mixture on serving dish. Season shrimp and scallops with salt and pepper. In a small skillet heat a little oil; sear shrimp and scallops; place on top of rice. Makes 1 serving.
