Saffron Risotto with Scallops

For the risotto, peel the onion and finely chop. Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and saute onion until translucent. Add the rice and continue to saute. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Stir in the saffron. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Season with salt and pepper. Stir in half the Parmesan and the butter. Keep warm. 

Rinse the scallops under running water and drive a short knife into the shell along the edge. Remove lid, loosen the meat with the knife. Trim the White flesh and orange red roe (Corail) from the gray edges free. Rinse the meat.

Drizzle the scallops with lemon juice and season lightly with salt and pepper.

Heat the butter in a saute pan and saute the bacon until crisp. Remove the bacon from the pan. Saute the scallops for 1 to 2 minutes per side.