Scallops with Zucchini Fritters

This is one of those meals that I created as I cooked, no recipes in my head to start with. I had decided to make scallops. I was going to incorporate tomatoes as my wife is going out of town this week and I will be living the bachelor life. Our garden has been producing tomatoes, so we had a bunch I was going to have to use or I would have to eat them everyday while she was gone.
My wife decided that she was going to bake zucchini bread. Instead of making a large loaf she decided to make little loafs. While she ended up with 2 cups of shredded zucchini left over. So she tells me figure out something to make for dinner that uses shredded zucchini. I was Iron Chef'd, a mystery ingredient was added to my meal. Here is what I made.
Scallops with Zucchini Fritters
Fritter
2 cups Zucchini, shredded
2 green onions, finely chopped

1/4 cup parmesan cheese, grated

1/2 cup whole wheat flour

2 eggs
Salt and pepper to taste
olive oil, enough to cover bottom of pan to fry fritters

Scallops
2 slices of bacon, fried crisp and crumbled
8 scallops
10 roma tomatoes, cubed into thick pieces
2 green onions, finely chopped, reserve a couple of tablespoons for garnish
2 tbs olive oil
2 tbs white wine
1/2 lemon, juiced

Fritter
I have never made fritters before this. You will have to eye this and maybe add more flour or only 1 egg. It will depend on how wet your zucchini is. Eggs act as the liquid and flour and parmesan as the thickener. Mix everything together but the olive oil and one egg. If mixture is dry add the second egg. If it is to wet add more flour. Take some of the mixture and make a pancake if it holds together you are ok. Heat oil in medium pan and cook the fritters. You should get 4 fritters, keep them kind of thin. Cook until golden brown on one side then flip and cook until second side browns.

Scallops
Heat pan over medium high heat. Add the bacon and cook until crisp, set aside. If there is enough bacon fat add scallops if not add 1 tsp of olive oil. Remove from pan and add the scallops. Cook until they brown on one side and flip over and remove when second side starts to  take on color. Add oil if needed then add the tomatoes and onions. When tomatoes start to get soft add wine and lemon juice. Cook until wine and lemon juice reduce.

Plating
Put fritters on plate, spoon tomato and onion mixture over fritters. Top with the scallops. Sprinkle bacon and reserved green onion over the top.