Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally. Remove from heat; stir in cream. Sprinkle with parsley, if desired.
Oh ....my...gosh. Delicious. I made a couple of little changes. Had no saffron so I added a teaspoon of crushed garlic. I doubled the recipe so we could have big helpings ha. I also noticed in some other recipes they had tomato paste and as I opened a tin yesterday and did not want to waste it, I added two tablespoons of this. A large pinch of red pepper flakes. All other ingredients the same. I added lots of shrimp and a large tin of clams. My husband was drooling as I was cooking. He gave it a big thumbs up as did I and I will definitely make this again and again. Sitting here happy and full.
We used large sea scallops so I seared them for a minute on each side first before adding them in, and I forgot to use the cream, but we didn't miss it - it was amazing. It took a bit more time and more liquid (water and white wine) to get the rice cooked through, but it was worth every minute.
This recipe is a definite winner! I took a chance, & prepared this dish for the first time on Christmas Eve. The recipe was easy to follow, but I found it took longer than 18 minutes for the last portion of the liquid to be absorbed, I simply kept stirring as directed, & it came out beautifully.