darn ham!

It has been a while, I got a fascinating new job as a fromagiere, or 'cheez girl', that has been extremely consuming.
I had these scallops, see? And some pancetta left over from Max cutting it too thin that was going begging. I was browsing online for suitable recipies and was, like, totally stymied. Why is everyone - well, all those middlin' cooks who post stuff online, ahem - so obsessed with wrapping stuff in things? Scallops wrapped in pancetta seems a) cliche b) fiddly and c) a bad idea to execute in reality as those two things have different cooking times.
So here is what I made:
Scallops with fried pancetta, tarragon and orange
Dry scallops. Salt and pepper both sides.
Take maybe 12 slices very thinly sliced pancetta, like proscuttio thin. Fry it up, mostly done, and finish till crispy-edged with a tablespoon minced fresh tarragon, minced zest one orange, ten halved green grapes, one clove garlic put through press (why can't there be a verb for that? 'Machined'?)- only brief cooking, a minute. Remove pancetta mixture. Keep pan hot, flame at med high. Gently place scallops not touching each other in pan. Wait, without messing with them, for two minutes. Gently spatula one up and peek. Does it look nice and carmelized, with crispy edges? If not wait another minute. When yummy edges are right, flip each scallop with tongs and do the same to the other side. Remove scallops and put on plate. Deglaze pan with 2 teaspoons bals. vin. unless you're getting tired of it, or maybe sherry, then turn heat to high and toss pancetta with a handful pomegranite seeds for a minutes till all tangly and hot. Pour and arrange over scallops. Chopped parsley on top.
It's good. Also, finally now you have a way to get rid of that pesky extra pancetta that's always around the house!