In a fry pan, crisp up pancetta cut into small pieces to taste. Remove to a paper towel on a dish. In the same pan sear sea scallops in the pancetta drippings and if necessary a little olive oil. Scallops should not be touching and will be golden brown on both sides and opaque in the middle. Do not overcook. Season with cracked brown pepper. Add a few julienned sun-dried tomatoes to the pan with minced garlic and melt a pat of butter to finish. Serve scallops, sun-dried tomatoes and butter-garlic sauce over pasta and garnish with the pancetta.
For a sweet and tender start to the Jewish New Year. Enjoyed at a family get together a few blocks south this year. Happy 5777!
Place chicken thighs and breasts, bone-in, skin-on, in a large baking dish. Rub each piece with salt, ground black pepper and ground cumin to taste.
For sauce: In a small saucepan, bring to a boil 1/2 cup orange juice, 1/4 cup honey, 1/4 cup brown sugar, 3 tbs. Dijon mustard. Pour sauce over chicken and bake at 350 degrees for 50 minutes, basting once.