Heat up a straight-sided skillet over medium high heat. Add bacon to the skillet and cook until it starts to crisp up. Remove from the skillet and set aside.

Add the onion to skillet and saute until slightly translucent, then add garlic and saute for another minute until fragrant.

Add the rice to the pan and saute for a minute, before adding in the wine. Let the wine simmer until absorbed.

Add 1/2 cup of broth and the butter, lower heat and let simmer.

Stir the rice frequently, add in ½ cup apple juice. Alternate adding remaining broth and juice. Make sure the rice absorbs all the liquid before adding more. Add the lemon juice and diced apple with the last ½ cup of liquid.

Season with salt, pepper, and nutritional yeast. Stir bacon back in and serve.

For seared scallops (optional), pat scallops dry and season with salt and pepper. Heat cast iron over medium high heat. Sear scallops for 3-4 minutes on each side. Serve on top of risotto.