Scallops with citrus butter glaze

1. Remove muscle from each scallop.
2. In a skillet, brown pancetta in oil. Reserve.
3. In the same skillet, on low heat, cook shallots in pancetta fat for about 2 minutes (add butter as needed). Add vinegar and reduce completely.
4. Deglaze with Grand Marnier and pour in half of the orange juice. Reduce to half and add white wine. Reduce again until nearly dry.
5. Add cream and gently simmer until mixture thickens and coats the back of a spoon, about 2-3 minutes.
6. Strain mixture through a sieve. Pour mixture back into the skillet, add orange-coriander sea salt, butter and the rest of the orange juice, stirring with a whisk. Let thicken and add basil. Keep warm.
7. Heat oil and butter in a large skillet. Cook scallops unilaterally* over medium-high heat for 2-3 minutes, or until scallops are golden and crisp, pouring butter mixture over them regularly.
8. Place the sliced pancetta in the centre of the plate and set two scallops on top (crisp side up). Pour butter all around (avoid wetting scallops in order to preserve crispness) and top with orange segments. Garnish with sorrel or basil leaves.

*Unilateral cooking consists in cooking the scallops on one side only, without turning them during cooking.