Light the barbecue with the coals in the middle. In a saucepan, heat the scallops with the wine, vinegar and 90ml water and reduce until just 3tbsp liquid remains. Add the butter a piece at a time, whisking it in as you go, before adding the next lump. If it gets too hot, remove from the heat for a bit and replace once cooled. Keep the sauce warm.
Dust the bacon in Old Bay and cook in a large cast iron pan, fry the bacon over a medium-low heat until it’s browned but still pliable. Make sure the scallops are as dry as possible and wrap them in the cooked bacon. Seal with a toothpick Sprinkle the exposed scallop sides with Old Bay. Open the vents to bring the temperature up and once the pan is smoking, place the scallops into the pan scallop-side down. Cook for 2 minutes until there is a nice brown crust, and then flip, cooking for another 1 minute 30 seconds.
To serve, put some beurre blanc in the middle of the plate and top with three scallops. Sprinkle with some sea salt flakes and chives to garnish.