Method: Make the Pancetta Jam by placing pancetta in a pot set over medium heat. Sauté until browned on all sides. Remove pancetta with slotted spoon and set aside. Lower heat to medium-low and add the onion. Sauté until soft. Add the garlic and sauté until fragrant. Add espresso, Sherry vinegar, brown sugar and maple syrup. Bring to a boil, return pancetta to pot and then reduce to simmer. When it is thick and syrupy, remove from heat. Season with salt and pepper to taste. Place a large pan over medium-high heat. Pat scallops dry with paper towel. Season with salt and pepper. Add half the olive oil to a large pan set over medium-high heat. When the oil is hot, sear half the scallops, 2-3 minutes per side. Repeat. To serve, place scallops on platter. Top each with a teaspoon of pancetta jam and thinly sliced basil leaves.