Zest of 1 lemon and squeeze of juice, plus lemon wedges to serve
3 tbsp crème fraîche
Use a bean stringer to cut the beans into long, spaghetti-like strips. Bring a large pan of water to the boil and blanch the sliced beans for 2 minutes until tender. Drain and refresh in ice-cold water, then drain again.
Heat a dry heavy-based frying pan over a medium-high heat and fry the pancetta for 5-10 minutes until crisp. Remove with a slotted spoon and drain on kitchen paper. Set aside the frying pan, leaving the bacon fat in it.
Heat the olive oil in a clean frying pan over a medium heat and gently fry the chilli and lemon zest for a couple of minutes. Add the sliced beans to the pan and toss with a squeeze of lemon juice and the crème fraîche. Toss again with the crisp pancetta, adjust the seasoning and set aside.
Return the bacon pan to a high heat and, once the bacon fat is sizzling-hot, fry the scallops for 30 seconds on each side until lightly caramelised and just cooked. Serve on top of the runner-bean spaghetti.