Take the scallops and wrap around with a piece of pancetta. Place onto skewers (three scallops per portion). Next make the risotto. Warm the virgin olive oil in a saucepan.
Add the chopped garlic and shallots. Sweat together for about a minute. Add the Arborio rice and cook together for three minutes until the rice has absorbed the olive oil. Add a small glass of white wine and cook until the wine has reduced, stirring gently. Add half of the quantity of fish stock, the shreds of saffron and cook gently until the rice has absorbed the liquid. Then continue to add the remaining liquid, a little at a time, making sure the rice has absorbed all the liquid before adding more. The rice should be soft and the starch of the rice should make the texture fairly creamy. More or less fish stock may be needed, dependent upon the rice absorption. Add the grated rind of lemon and lemon juice.
Now cook the scallops. Heat up the griddle pan. Season the brochettes with a little salt and pepper and lightly oil the brochettes with virgin olive oil. Sear the brochettes onto the griddle for about a minute. Then turn over for another minute. Then place on the bacon side for about a minute each side until the bacon is cooked (approx one minute each side).
To serve, place a portion of the risotto rice in the middle of the plate. Place the brochette over the rice. Drizzle with a little olive oil around the rice and scallop and place a leaf of flat parsley on the brochette.