Risotto with grapefruit and seared Scallops

It's winter time and I don't feel like we are using near enough grapefruit or citrus in general since winter time is the time to use then. This recipe sounds risky but works very well together. I feel like people will be freaked out by the combo but it works well. For six people or 12 tasting portions; The sweet sea scallops compliment the rice with tart grapefruits. 6 cups chicken stock. 8 TBSP unsalted butter. 3 Oz procutto , finely chopped. 2 large shallots, finely chopped. 2 cups Arborio rice. 1\2 cup dry white wine. 1\3 cup heavy cream. 1\4 cup grated parmesan. Kosher salt to taste. 1.5 TBSP Espelette. 1lb large sea scallops. 2 grapefruit, zested, peeled, and supremed. 2 TBSP chopped tarragon. Bring stock to a simmer in a 2qt saucepan over medium heat. Keep warm. Heat 6TBSP butter and the procutto in a 6qt saucepan over medium heat. Cook stirring occasionally until browned. Three to five minutes. Add shallots until clear. Add wine and cook till reduced by half. Add 1/2 cup warm stock, stirring until absorbed. Continue adding stock until rice is creamy, about 20 minutes. Stir in cream, procutto, salt, add 1TBSP Eapelette. Keep warm. Melt remaining butter in a 12inch skillet over medium heat. Season scallops with salt and remaining Espelette. Cook scallops. Stir grapefruit zest and juice into risotto and divide between 6 to 12 bowls. Top with scallops, garnish with tarragon and supreme grapefruit. @