Method: Place bock beer in a 1-qt. glass or stainless steel saucepan. Warm over low heat until steam begins to appear, but do not let boil. Place sea scallops in beer, and poach for 1 minute, turning after 30 seconds, or until scallop turns opaque. Do not overcook, since the scallops will be sauteed again. Remove scallops from poaching liquid, reserving 3 tablespoons of hot bock for later use. Slice scallops in thirds, to create "coins."
Meanwhile, place olive oil, mushroom slices and Canadian bacon in a heavy cast-iron skillet, and sauté over medium heat, until bacon begins to brown. Turn mushrooms often, as the slices will be thick.
Place cooked mushroom slices on warmed appetizer plates and sprinkle with a chiffonade of basil leaves. Sauté the sliced scallops in the bacon-oil mixture remaining in the skillet, until the edges of the scallops turn gold and look a bit frayed around the edges (less than a minute). Place sauteed scallops on top of mushrooms on plates, and return skillet to heat.
Quickly deglaze the skillet with reserved bock beer, whisking well to emulsify and get all the bits of bacon stirred into the sauce. Spoon on top of scallops, top with a grind of pepper and a bit of salt, and serve while warm.
To make a chiffonade of basil: stack the basil leaves on top of each other, and roll up, from the base of the leaves. Use a small, sharp paring knife to cut the rolled leaves into thin slices. Each slice will unfurl into pieces of slivered basil.