Remove tails from shrimp, place in cool water to thaw. Remove tail, chop to desired consistency (I do mine large
chunks). Spritz chopped shrimp with juice from half a valley or Meyer lemon. Let stand until ready to combine.
Drain before combining.

Sear pancetta over medium to medium high heat until crisp, drain well, place on paper towels and blot remaining
fat off. Set aside.

Melt butter In a small cast iron skillet over medium high heat, watch removing or reducing heat as it just begins to
brown. Sear dried scallops on both sides until just done. Couple minutes a side. Remove, drain and blot, removing
excess butter. Shred or chop to desired consistency. Set aside.

Drain crab meat well and shred.

Fold together dips, Crème Fraîche, shrimp, scallops and crab meat until well mixed. Cover well and chill 2-4 hours.

Serve in individual ramekins, top with pancetta.