Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add scallops and shrimp. Sear for about 2-3 minutes per side until golden brown. Remove from heat and set aside.

Risotto Preparation

Cook the Risotto

In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and arborio rice, stirring for 1-2 minutes.

Add Broth

Gradually add the vegetable broth, one cup at a time, stirring frequently until absorbed before adding more. This process takes about 18-20 minutes.

Stir in Kale and Kimchi

Once rice is cooked and creamy, stir in the chopped kale and kimchi. Cook for an additional 2-3 minutes until kale is wilted.

Finish the Risotto

Remove from heat and stir in grated parmesan cheese. Adjust seasoning if necessary.

Bagna Cauda Breadcrumbs

Prepare the Breadcrumbs

In a skillet, heat olive oil over medium heat. Add minced garlic and anchovies, cooking until fragrant. Add breadcrumbs and toast until golden.

Sauce Preparation

Make the Sauce

In a blender, combine roasted red pepper, harissa paste, olive oil, and lemon juice. Blend until smooth. Adjust seasoning to taste.

Assembly

Plate the Dish

Spoon the risotto onto plates, top with seared scallops and shrimp, drizzle with the roasted red pepper harissa sauce, and sprinkle with bagna cauda breadcrumbs and chopped chives.