1. Place the cauliflower, milk, garlic and thyme in a small saucepan, bring to the boil, reduce to a simmer and cook for 5 minutes until the cauliflower is tender.
2. Place the warm cauliflower in a blender with the butter, butter beans and blend until smooth, season with salt and lemon zest.
3. On a clean work surface lay out the pancetta, place a scallop at the edge of the pancetta, and roll the pancetta to go around the scallop, secure with a tooth pick.
4. Preheat the BBQ to a high heat, when hot place scallops on the grill and cook for 2 minutes each side until pancetta is crisp. To serve scallops remove tooth picks and serve with a dollop of cauliflower puree and a sprinkle of chives.