Zesty Hawaiian Scallops presented by Hale Lani Bed & Breakfast

Ingredients:
Scallops
salsa
mushrooms
onions
peppers
tomatoes
avocados
sour cream
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!