Put peas in a pot with boiling water. Cook for 6 minutes. Strain and puree in a blender.Remove scallops from their shell. Trim and clean. Season with salt, pepper and lemon juice.Place vegetables and white wine vinegar in a pot. Cook for 3 – 4 minutes. Add cream. Reduce by a third.Remove from heat. Whisk in 140 gm of butter. Keep warm.Place pancetta in baking tray and cook in hot oven for 10 minutes.Re-heat the pea puree. Heat a light coating of oil in a hot pan, add the scallops and cook for 2 – 3 minutes on each side.Place on kitchen paper and keep warm.Warm 4 serving plates. Place pea puree on plates. Place scallops on top. Dress with the sauce and pancetta.Garnish with fennel sprigs and diced tomato and beetroot.Dress the salad leaves with segments of orange and the salad dressing