[ingredients] paper-thin slices pancetta, about inch (2.5 cm) wide
2 Tbsp minced fresh thyme
1½ lb (750 g) large sea scallops, small muscles removed
1 tbsp olive oil
4 large egg yolks
½ cup ( 4 fl oz/ 125 ml) dry white wine
Coarse salt and freshly ground pepper
2 Tbsp snipped fresh chives, plus 8 whole chives for garnish[/ingredients]

[instructions] Preheat the oven to 450° F (230° C). Lay the pancetta slices on a work surface and sprinkle evenly with the thyme. Place a scallop on its rounded side in the center of each pancetta slice and wrap the pancetta snugly around the scallop, overlapping the ends of the pancetta. Brush a baking dish with oil and pour ½ cup ( 4 fl oz/ 125 ml) water into the dish. Place the wrapped scallops upright in the baking dish, arranging them side by side.
Pour water to a depth of 1½ inches ( 4 cm) into a saucepan. Put the egg yolks in a heatproof bowl large enough to fit on top of the saucepan without touching the water and whisk to blend. Add the wine and ½ cup water and whisk to combine. Set aside. Bring the water in the saucepan to a boil. Reduce the heat to a simmer.[/instructions]