1/2 pack Pancetta
Finley slice up the pancetta into small pieces. In a frying pan use a small amount of olive oil on low/ medium heat. Add the pancetta and fry until golden. Place in the scallops into the pan and fry for 2 minuets each side. The scallops should look golden brown on both sides.
Remove the scallops and pancetta from the pan and place to one side on a plate. In the same pan put in the butter and verjuice and increase the heat to medium/ high.
Once the sauce has combined and is thickened remove from heat and pour over the scallops.
Add a garnish of parsley and serve.