Butter Grilled Scallop with Colorful Vegetables
4 raw scallops
1 tbsp butter
1 yellow bell pepper
1 yellow tomato
Half a lemon
1 tbsp white balsamic vinegar
Put butter in a frying pan and sear the scallops on both sides.
Cut the cucumbers, tomatoes, yellow bell pepper, and yellow tomatoes into 1 cm cubes. For the avocado, remove seeds, peel, cut into 1 cm cubes, and squeeze the lemon.
Put the vegetables from step 2 in a bowl and sprinkle with salt and pepper. Add 2 tablespoons of white balsamic vinegar and mix.
Place vegetables from step 3 on a plate and place the scallop on the center.