1) Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper, to taste. Process until reaching a smooth consistency. Cover and refrigerate until ready to serve.
2) Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered. Remove from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice red pepper finely and garnish.