Scallops with Avocado and Beetroot

Total time: 10 minutes
    I love the colors of the beet and avocado together.  Food should be pretty. Plus the earthiness of the beets works well with the smooth avocado.  Use Truffle Oil if you have it; if not, a good olive oil.  

 Ingredients:

• 2oz (60gr) sea scallops, 4 - 6 scallops
• 2 tsp olive oil
• 2 tsp soy sauce
• 1 - 2 medium beets (beetroot) 4oz (120gr), cooked
• 1 small avocado
• 4 tsp Balsamic vinegar
• 4 tsp truffle or good olive oil

 Instructions:

• 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 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.