2oz (60gr) sea scallops, 4 - 6 scallops
2 tsp soy sauce
1 - 2 medium beets (beetroot) 4oz (120gr)
1 small avocado
4 tsp LunaOlivo Modena Balsamic
6 tsp LunaOlivo Arbequina olive oil
Heat oil and soy sauce in a small skillet over medium-high heat. Add scallops and cook quickly until just opaque, turning once. Remove. Cut avocado and remove pit. Remove flesh and cut into small cubes. Cut beet into small cubes of the same size.
1 - 2 medium beets (beetroot) 4oz (120gr)
1 small avocado
4 tsp LunaOlivo Modena Balsamic
6 tsp LunaOlivo Arbequina olive oil
Heat oil and soy sauce in a small skillet over medium-high heat. Add scallops and cook quickly until just opaque, turning once. Remove. Cut avocado and remove pit. Remove flesh and cut into small cubes. Cut beet into small cubes of the same size.
To serve: Divide the scallops and place in the center of 2 plates. Arrange the avocado and beet cubes around the scallops. Drizzle Balsamic vinegar and truffle or olive oil over all and serve.
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