Dry the scallops well on paper towel.
Lay the slices of pancetta out flat, and roll a scallop up in each.
Gently slide them onto wooden skewers(4 per skewer is a good amount)
Mix together the tomato, avocado, shallot, garlic, lemon juice olive oil, salt and pepper.
Grill the scallops quickly in a hot frying pan or on a BBQ.
Serve immediately with the salsa.