For the risotto, heat the soup. Cut the cauliflower into 1 to 2 cm roses. Remove the muscle and the intestines from the scallops. Heat olive oil in a shallow saucepan (preferably the saucepan in which the risotto will be prepared later) and sauté the cauliflower together with the cinnamon and turmeric until soft, then remove from the saucepan. Do the same with the scallops and the almond kernels. In the same saucepan, sauté finely diced shallots in olive oil without coloring. Briefly sauté the long grain risotto rice and extinguish with white wine. Gradually add a little warm stock. Make sure that it does not burn.
When the risotto still has a slight bite after about 10 minutes, add the cauliflower. When the consistency is almost ideal, add the seared scallops and bind the remaining liquid with the cold butter and grated Parmesan cheese. Finally, season with a little salt and white pepper.
Arrange in a (provided that available) scallop shell with the radicchio with the coarsely chopped leaf parsley and sprinkle with parmesan shavings.