Scallops with Brussels Sprouts

crème fraîche

finely grated lemon zest

fresh lemon juice

snipped chives

extra-virgin olive oil

Salt and freshly ground pepper

jumbo scallops (about 3/4 pound)

thin slices pancetta (about 2 ounces)

brussels sprouts, thinly sliced

shallot, thinly sliced

unsalted butter

garlic clove, minced