Make the hollandaise: To roast the garlic, preheat oven to 350 degrees. Separate unpeeled garlic into cloves and place in a pie plate. Drizzle with the olive oil, and toss until coated. Bake 30 to 35 minutes, or until garlic is soft. When cool, squeeze out garlic paste.

In a small saucepan, bring clam juice and wine to boiling; reduce mixture to 3/4 cup. In top of double boiler, over hot, not boiling, water, whisk egg yolks with lemon juice. Gradually whisk in clam juice mixture until blended; cookm, whisking, until thickened, about 8 minutes. Remove from heat; gradually whisk in butter until blended. Whisk in garlic paste; keep sauce warm.

Make red-pepper sauce: In blender, puree peppers with 1/4 cup hollandaise. Spoon sauce into small plastic sandwich bag fitted with a number-1 pastry tip pushed through a very small hole in the bag. Seal bag and set aside.

Make tomato sauce: In blender, puree tomatoes and tomato paste with 1/4 cup garlic hollandaise. If sauce is too thick to pipe, stir in up to 1 tbsp water to thin it to proper consistency. Spoon sauce into plastic sandwich bag fitted with a number-1 pastery tip as for red-pepper sauce. Seal bag and set aside.

In large nonstick skillet, over medium-high heat, saute pancetta until browned on all sides, about 3 minutes. With slotted spoon, remove pancetta to paper-towel-lined plate. Heat drippings in skillet over high heat until very hot; saute scallops in 2 batches until browned, about 2 minutes on each side.

To serve: Spread 1/4 cup garlic hollandaise over each of 4 heated dinner plates; pipe 2 lines of red-pepper sauce and 2 lines of tomato sauce over hollandaise on each plate (off to one side). Pull the tip of a knife across the lines to make a chevron design. Place 3 scallops on each plate; sprinkle with pancetta and garnish with chives. Serve immediately with Parmesan Chive Pizzelles.