Ingredients

(8) Medium size scallops (I used frozen) - season with s/p
(8) Slices of prosciutto
Toothpicks - optional (I used a cute, green bamboo skewer, about 2")
1/2 c vegetable oil
(1) Green tomato - cut into 4 thick slices - season with s/p
1/4 c buttermilk - season with s/p
1/4 c Cornmeal
1/4 c Flour (I used wheat flour)
Pinch of cayenne
Pinch of garlic powder
(3) T extra virgin olive oil (xvoo)
(2) Cloves of garlic - mashed and minced
(2) Ears of corn - clean & husk, cut kernels from the cob
(1) Poblano chile - roasted, skin removed and diced
(1) Scallion - chopped
1/4 c cilantro - save a bit for garnishing the plate
(1) c assorted colorful baby tomatoes - cutting larger ones in half and smaller ones whole
Juice of (1) lime
(2) T Butter
Pinch of chili powder
Salt/Pepper to taste

Chipotle Cream - (2) T thick Creek yogurt, (1) t yellow mustard, (2) t chipotle puree, (2) T chopped cilantro
Salt/Pepper to taste

Directions

Prosciutto wrapped Scallops atop Fried Green Tomatoes with Summer Corn Succotash and Chili Lime Butter:

1. Fold each slice of prosciutto in half lengthwise. Wrap slices around each scallop, leaving the tops and bottoms free.
2. Heat vegetable oil in a cast iron skillet - medium high.
3. Combine cornmeal, flour, cayenne and garlic; season with s/p.
4. Dunk the green tomato slices into the buttermilk, then dredge in cornmeal mixture. Shake off excess breading.
5. Pan-fry the green tomatoes until golden, about 2 minutes per side. Remove to a clean plate and season with salt.
6. Heat 1 T xvoo on medium-high and sear the wrapped scallops. These will cook quickly - about 2 minutes per side - remove to a clean plate, covering with foil to keep warm.
7. Heat the remaining 2 T xvoo and add the garlic to infuse the oil, careful not to burn the garlic. Add the corn and saute for 2 mins. Add poblanos, scallions and cilantro, stir into corn and heat through.
8. Add lime juice to the corn mixture, season to taste with s/p and add the chili powder.
9. Toss in the tomatoes and Heat through.
10. Stir in the butter, incorporating it through the entire corn/tomato mix and turn off the heat.
11. Place 2 fried green tomato slices on a dinner plate, spooning a heap of the corn succotash on top. Place 4 wrapped scallops around the mixture, dolloping each with the chipotle cream. More chopped cilantro will garnish the dish.