Veal Short Rib with Tortilla Crusted Scallops

Ingredients

• 2 ea. Piancone Epicureo® Veal Short Ribs, from a rack
• 1 tbsp. Contigo® adobo paste
• 1/4 tsp. West Creek® sea salt kosher
• 1/4 tsp. Magellan® Black Pepper, ground
• 6 ea. Bay Winds® Scallops, U 60-80
• 1 ea. Contigo® Tortilla(s), Corn, yellow
• 1/4 cup Roma® All-Purpose Flour
• 1/4 cup Contigo® fire roasted corn, warmed
• 2 ea. Peak Fresh Produce® Tomato(es), Cherry, cut in half
• 1 ea. Peak Fresh Produce® Lime(s)
• 2 tsp. Roma® extra virgin olive oil
• Brilliance® oil, for frying