Open the scallops, separate the meat from the roe, and remove the intestine (rinse them quickly).

Heat oil in a saucepan and sauté the chopped shallot. Add the scallop meat and cook over medium-low heat for 5 minutes, turning halfway through. Remove and keep covered.
Add the roe to the pan and cook for 1 minute to add flavor, chop them roughly, and return to the pan.

Add the rice and toast it over high heat until it becomes translucent. Pour in the sparkling wine and let it evaporate. Cook the rice, adding a little broth at a time.
At the end of cooking, add the turmeric dissolved in a bit of broth and season with salt.

Stir in the butter until creamy.

Add a few parsley leaves, stir the risotto, and serve on plates. Top with the scallops (4 per person) that you have reheated in a small pan with a little butter.