A trip to the farmers market. Scallops and panceta in the fridge. So, scallops wrapped in pancetta, and what better with it than sauteed scalloped squash. Not planned until time to make it, but it worked. Scallops and Scallops came out looking good. The split squash and whole scallops cooked in the same amount of time, and adding a modicum of sweet red spring onion, some just-matured garlic, and the first absolutely wonderful Sungold cherry tomatoes of spring (almost summer) plus a splash of Vermouth created a flavorful sauce, enriched by the butter from the saute. Dinner was both cute and tasty, one pan to wash too. And took about 10 minutes to make. Moderating the heat carefully once the scallops had seared a bit kept the pan from burning,