Combine the oil, sage and garlic. Mix 2 tbsp of the sage oil with the scallops, cover and chill.
Heat 3 tbsp of the sage oil in a pan. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese, season the risotto.
Season the scallops with salt, wrap a slice of bacon around each scallop, thread 3 onto each skewer.
With the lid down, grill the skewers over/on a medium heat (approx. 200 °C for approx. 3 mins. on each side. Serve the skewers with the risotto, drizzled with the rest of the sage oil.