Line a plate with a paper towel.

Place a medium pot over medium heat and add 1 tsp. olive oil. Add bacon to hot pot and stir occasionally until crisp, 2-3 minutes.

Remove from burner. Transfer bacon to towel-lined plate. Reserve pot; no need to wipe clean.

While bacon crisps, halve lime. Cut one half into wedges and juice the other half.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Return pot used to crisp bacon to medium heat. Add white portions of green onions and corn to hot pot. Stir occasionally until fragrant, 2-3 minutes.

Stir in rice, crème fraîche, garlic salt, half the cheese (reserve remaining for garnish), and 1/2 cup water. Stir occasionally until creamy and heated through, 4-5 minutes.

Remove from burner. If too thick, add additional 2 Tbsp. water, as needed.

While risotto cooks, continue recipe.

Pat scallops dry and season all over with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Transfer scallops to a plate. Wipe pan clean and reserve.

Return pan used to cook scallops to medium-high heat. Add 1/4 cup water, brown sugar, and lime juice to hot pan. Stir often until sauce slightly thickens, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping risotto with scallops and garnishing with sauce, bacon, remaining cheese, and green portions of green onions. Bon appétit!