Pat scallops very dry with paper towels. Remove and discard side muscle if still attached. Season both sides lightly with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder; drizzle with 1 tablespoon olive oil and toss gently to coat.

Wrap with bacon

Cut each bacon strip in half crosswise (you will have 12 halves). Wrap one half-strip around the middle of each scallop so the ends overlap slightly on the underside. Secure with a wooden skewer or metal pick inserted through the scallop to keep bacon in place.

Cook scallops

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly. Place scallops seam-side down and grill 2–3 minutes per side, turning once, until bacon is crisp and scallops are opaque and firm (internal temperature about 125–130°F for medium). If bacon needs additional crisping without overcooking scallops, move to indirect heat or finish under a broiler for 1–2 minutes, watching closely. Remove from heat and let rest while you finish risotto and glaze.

Parmesan Risotto

Warm stock

Keep 3 cups of chicken or vegetable stock warm in a small saucepan over low heat; do not boil.

Sauté aromatics

In a separate medium saucepan or deep skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add 1/2 finely diced small yellow onion and cook, stirring, until translucent and soft, about 4–5 minutes. Do not brown.

Toast rice

Add 1 cup arborio rice to the onion and stir to coat with fat. Cook 1–2 minutes until rice edges look translucent and it smells slightly nutty.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Add stock gradually

Begin adding warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–22 minutes until rice is creamy and al dente. You may not use all stock; adjust to desired consistency.

Finish risotto

Remove from heat. Stir in 3/4 cup grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lemon zest (optional). Taste and adjust seasoning. If risotto is too thick, stir in up to 1–2 tablespoons warm stock or water to reach a spoonable consistency.

Balsamic Glaze & Plating

Make glaze

In a small saucepan, combine 1/2 cup balsamic vinegar and 1 teaspoon brown sugar or honey. Bring to a simmer over medium heat, then reduce heat to low and simmer gently until reduced by about half and syrupy, about 8–12 minutes. Stir occasionally. Remove from heat and let cool slightly; it will thicken more as it cools.

Plate

Portion warm Parmesan risotto onto 4 appetizer plates (about 1/4 cup risotto each for 12 scallops total; or plate as desired). Arrange 3 bacon-wrapped scallops atop each risotto portion. Drizzle 1–2 teaspoons balsamic glaze over scallops and around the plate for presentation.

Garnish and serve

Sprinkle each plate with a pinch of chopped fresh parsley and a small crack of black pepper. Serve immediately while scallops are hot and risotto is creamy.