Finely slice the shallot and dice the garlic. Pick the leaves from the sprigs of thyme.
Chop the butter into 1cm dice, and keep chilled.
Over a medium-high heat, bring the chopped shallots, garlic, thyme leaves and champagne up to a simmer. Leave the liquid to reduce down to a third.
Whisk the diced butter one cube at a time into the Champagne reduction until it is all incorporated and the sauce is thick and glossy.
Keep it warm until needed. If the beurre blanc separates before serving, place on a medium heat with a splash of Champagne, white wine or even water, and bring up to a gentle simmer.
Taste for seasoning before service.
Preheat the oven to 180'c.
Place the slices of pancetta a baking tray lined with baking paper.
Bake in the oven for 6 - 7 minutes, until golden brown. The pancetta will crisp as it cools.
If necessary, prepare the scallops by removing them from the shell and peel away the frill and the orange coral. Wash under cold running water to remove any grit and then dry on some kitchen paper.
Heat up a frying pan until very hot. Season the scallops with salt and then fry in a drizzle of sunflower oil. Cook on one side for two minutes until golden brown and then finish cooking by turning them over and cooking for another minute. Squeeze over the juice of half a lemon, a drizzle of truffle oil and add a knob of butter to the pan and roll the scallops around in this sauce.
Whilst the scallops are cooking, break up the pancetta crisps into 2-3cm pieces.
To assemble the dish, spoon out some of the Champagne beurre blanc, place the scallops, and finish with pancetta crisp on each scallop.
«For a more substantial dish, serve the scallops on a bed of beetroot purée or even a fennel slaw.»