Heat the oil in a large pan and gently sauté the garlic and onion for 2-3 minutes until softened. Stir the allspice and curry powder through and toast for 1 minute. Add the sugar and gently heat until caramelised. Deglaze the pan with the white wine vinegar and reduce for 1-2 minutes. Add the prepared quince and pear and cook down gently for 6-8 minutes until softened but still chunky. Leave to cool and then stir the tomatoes and herbs through gently. Season to taste.
In the meantime, prepare the scallops. Wrap a piece of panchetta around each of the scallops and skewer five onto each rosemary stick securely. Drizzle the oil over and griddle in a heated pan for 2-3 minutes each side until cooked through.
To serve, spoon the chutney down the centre of each serving plate and sit the scollop skewer on top.
