Heat a large saucepan until hot and add 1/2 tablespoon of butter.
Add the shallots, celery and garlic and cook, stirring constantly until soft.
Add the rice and cook for another 30 seconds.
Add the vermouth and cook until it has evaporated. Start adding the chicken stock slowly, stirring constantly at all times.
After 15 minutes, add the cranberries, chilli, lemon zest and scallops and stir to combine.
Cook for another 5 minutes and stir in the butter, parmesan and parsley. Season with sea salt and freshly ground black pepper to serve.