Method

Bring a small pan of water to a boil. Season will salt and then blanch the peas until tender, about 3 minutes. Drain and set aside.
In a frying pan, cook the bacon till crisp. Drain on a paper towel then crumble. Set aside.
Pour off all but 1 tablespoon of bacon fat from the pan. Add 1 tablespoon olive oil. Sauté the onion until tender but not brown, about 3 or 4 minutes. Add the rice and stir for 1 minute.
Pour in the wine and stir. When most of the wine has been absorbed, start adding stock, about a half cup at a time, stirring with each addition.
Once all the stock has been added, test for doneness. The risotto should be al dente. Add a little more liquid if it's still crunchy.
While the rice cooks, season the scallops with salt and pepper.
Stir the cream and cheese into the risotto. Stir in the peas and ⅓ of the bacon.
Heat a pan over high heat and add the remaining 1 tablespoon of oil and the butter. When hot, sear the scallops for about 1 minute on each side, until caramelized and cooked through.
To serve, divide the risotto among 4 plates. Sprinkle remaining bacon and a few mint leaves over and top each plate with 4 scallops.