Warm the milk in a small pot over high heat. Once the milk begins to boil turn the heat down to low and whisk in the corn meal. Add the salt, keep on low (uncovered), and occasionally stir the mixture until the milk has been absorbed completely and the polenta is tender when sampled, about 15 minutes.

Meanwhile zest the lemon, mix it with 1 tablespoon of olive oil, and set aside. If you don’t have a zester, use a vegetable peeler to get off some of the yellow lemon rind and then finely dice it.

Rip apart the prosciutto and wrap small pieces in a circle around the outside of the scallops.

Heat 1 teaspoon of olive oil over medium heat. Once the pan is hot, add the scallops to the pan. Be sure an unwrapped part of the scallop is touching the bottom of the pan because that's the part you want to get brown...not the prosciutto (although it certainly wouldn't hurt anything). Cook for a couple minutes until the bottom starts to turn brown and then flip to the other side of the scallop. Cook until firm to the touch, about 5 minutes.

While the scallops are cooking divide the polenta onto two plates and sprinkle with a small handful of parmesan cheese. Top the polenta with a handful of fresh arugula leaves and then drizzle with a little of the olive oil & lemon zest mixture. Top with the scallops and sprinkle the thyme leaves over the entire plate.
Serve warm and enjoy!