Scallops with citrus butter glaze

Ingredients

• 4 slices of pancetta
• 1 tbsp (15 mL) oil
• 1 shallot, minced
• 1 tsp (5 mL) butter
• 1 tsp (5 mL) white wine vinegar
• 1 tbsp (15 mL) Grand Marnier orange liqueur
• Juice of 1 orange
• 1/4 cup (65 mL) white wine
• 1/2 cup (125 mL) 35% cream
• 1/2 tsp (3 mL) Orange-Coriander sea salt
• 2 tbsp (30 mL) butter
• 4 bay leaves, shredded
• 1 tbsp (15 mL) butter
• 4 large scallops (U10)
• 2 oranges, divided into segments
• Sorrel micro greens or basil leaves for garnish