In a fry pan, crisp up pancetta cut into small pieces to taste. Remove to a paper towel on a dish. Serves generous 2.
In the same pan sear 12-16 sea scallops in the pancetta drippings and if necessary a little olive oil. 3 minutes on each side. 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.
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