Pancetta-Wrapped Scallops with Saffron and Herb Risotto

Soak 8 x 10 cm wooden skewers in water for 1 hour or strip the leaves from 8 stalks of woody rosemary, leaving just a few leaves on the end.

Combine the oil, garlic, thyme and lemon juice in a dish. Add the scallops, season and turn to coat. Cut each slice of bacon in half. Wrap each scallop in a piece of bacon and thread 3 scallops on each skewer.

Risotto: Combine the stock and saffron in a saucepan, heat and keep hot. Melt the butter with the oil in a sauté pan over a medium heat and cook the celery, onion and garlic with a pinch of salt.

When the onion is soft, add the rice, stirring well to coat each grain in the oil. Cook for another minute until the rice is warm (toasted).

Add the wine and stir until all the liquid has been absorbed.

Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. When the risotto is tender to the bite and has a creamy consistency, about 20 minutes, add the butter, lemon juice and zest and the herbs and stir to combine. Season.

Scallops: Heat a ridged grill or a large non stick sauté pan. Cook the scallops for 2-3 minutes then turn and cook for another 2 minutes. Cooking time will depend on the size of the scallops. Place a small piece of tin foil under the rosemary leaves to stop them from burning.

To serve: Divide the risotto between warm serving bowls and top with two skewers per person.