Zesty Hawaiian Scallops presented by Hale Lani Bed & Breakfast
Servings: 6 scallops/person
On a grill or lightly oiled pan, saute vegetables. Set aside.
Charbroil scallops --- careful not to overcook!
Arrange scallops and vegetables on serving plate in a single layer. Slice avocado in strips and arrange 6 slices, approximately 4" long by 1" wide on top of scallops and vegetables. Drizzle sour cream over top of plate. Serve with salsa of your choice on the side.
Simple but elegant dinner!