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.
Serve with a Sancerre and sip liberally to get through the debate.