Make the apricot glaze:
In a small saucepan over medium heat, combine apricot preserves, water, lemon juice, horseradish, lemon zest, black pepper and dried red pepper. Using a wire whisk, stir constantly until slightly thickened, about 7 minutes. Let cool to room temperature.
Make the lemon vinaigrette:
In a blender or food chopper, combine olive oil, lemon juice, lemon zest, shallot, sugar and salt. Process until blended. Arrange the arugula on 4 salad plates. Season each with salt and lightly drizzle with the vinaigrette.
Make the scallops:
In a medium size skillet heat oil over medium heat until shimmering. Add the pancetta and cook, stirring until crispy. Using a slotted spoon, remove pancetta to a paper towel and set aside.
In the pan with remaining drippings over medium heat, arrange the scallops and sear for 3-4 minutes, until crispy and browned. Turn scallops and sear until browned. Remove to a plate and let rest for two minutes.
Sear the lemon wedges on both sides, about 2 minutes each side. Remove to a plate.
Brush the scallops with a generous portion of the apricot glaze and arrange 3 scallops and 2 grilled lemon wedges on each salad. Garnish with the Parmigiano-Reggiano curls and crispy pancetta.
Use a vegetable peeler to make Parmigiano-Reggiano curls.