Put the butter, the two chopped cloves of garlic and the chopped shallot into a pan and fry slowly. In the meantime wash, drain and cut the scallops in half (or as you like them) and add them to the pan cooking for a few minutes. Add the courgettes which have been washed and cut into Julienne, add salt and pepper to taste. Brown everything for a few minutes and stir. Add the rice and cook on a low flame for about 15 minutes. Once the rice has absorbed the broth, stir by adding some of the remaining broth and some chopped parsley.Pour into a dish and serve with some parsley leaves.