Halve squash lengthwise and remove the seeds. Drizzle with California Olive Ranch extra virgin olive oil on a parchment lined sheet pan and roast cut side down until tender and golden, about 45 minutes. Cool then scoop the meat from the skin. Set aside until needed.
For the Risotto
Bring broth to a simmer and keep at a bare simmer, covered.
Meanwhile, cook onion in California Olive Ranch extra virgin olive oil in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and bacon and cook, stirring, 3 minutes. Stir in ½ cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.) Stir in squash pieces, and then stir in cheese, salt, pepper and sage. Finish with California Olive Ranch extra virgin olive oil.
For the Scallops
Heat a 10-inch sauté pan over high heat. Add California Olive Ranch extra virgin olive oil to just cover the bottom of the pan. Add the dry scallops seasoned with salt, pepper in the pan being careful not to spatter the hot oil. Place the scallops flat side down and brown and caramelized on both sides. Remove when done so they do not get overcooked.
For the Spinach
In a large sauté pan, heat to medium high. Add the California Olive Ranch extra virgin olive oil and shallots, sauté quickly. Add the spinach until it is wilted, season with salt and pepper.
Place 3 Tbsp. of risotto in the center of a plate. Put the sautéed spinach on top of the risotto; place two of the cooked scallops on top of the risotto in the center of the plate.
Drizzle a little California Olive Ranch extra virgin olive oil directly on the scallops. Sprinkle some chervil leaves and some citrus zest on the plate as well. Serve immediately.