Make the apricot glaze:

1. In a small saucepan over medium heat using Wolf Induction Cooktop, combine apricot preserves, water, lemon juice, horseradish, lemon zest, black pepper and dried red pepper.
2. Using a wire whisk, stir constantly until slightly thickened, about 7 minutes.
3. Let cool to room temperature.

Make the lemon vinaigrette:

1. In a blender or food chopper, combine olive oil, lemon juice, lemon zest, shallot, sugar and salt.
2. Process until blended. Arrange the arugula on 4 salad plates.
3. Season each with salt and lightly drizzle with the vinaigrette.

Make the scallops:

1. In a medium size skillet heat oil over medium heat until shimmering.
2. Add the pancetta and cook, stirring until crispy.
3. Using a slotted spoon, remove pancetta to a paper towel and set aside.
4. In the pan with remaining drippings over medium heat, arrange the scallops and sear for 3-4 minutes, until crispy and browned.
5. Turn scallops and sear until browned.
6. Remove to a plate and let rest for two minutes.
7. Sear the lemon wedges on both sides, about 2 minutes each side.
8. Remove to a plate.
9. Brush the scallops with a generous portion of the apricot glaze and arrange 3 scallops and 2 grilled lemon wedges on each salad.
10. Garnish with the Parmigiano-Reggiano curls and crispy pancetta.

Pro Tip:
Use a vegetable peeler to make Parmigiano-Reggiano curls.