In a nonstick pan over medium high heat sear scallops for about 2-3 minutes on one side not turning until ideal golden color is achieved.
Turn scallops over and cook for 30 seconds to a minute then remove from pan and cover with foil to stay warm and rest.
Add diced bacon to the same pan and cook until crispy.
Drain and rinse Miracle rice under hot water for a minute before adding to the pan. Cook for about 2 minutes then deglaze the pan with chicken stock and add beet powder. Stir constantly until rice turns color to a red tone.
Remove heat and add a beaten egg yolk and cheese stirring quickly until the rice has thickened.
Plate the rice mixture in a bowl then top with the seared scallops, if you have high quality fresh eggs you may want to top your dish with a egg yolk in the center. You could also serve with a sunny side up or poached egg. Grate a bit of Pecorino to finish the plate.