Avocado, Strawberry and Grilled Scallop Carpaccio
- Plan on 2 to 3 scallops (8/12) per serving.
- Brush with olive oil, season with salt and pepper and grill for 2 minutes on each side.
- For each serving, thinly slice 1/2 avocado and 4 to 5 strawberries.
- Fan out alternating slices of avocado, strawberries and grilled scallops. Pepper generously and drizzle with lime juice.
- Add a few minced fresh basil leaves and a dash of olive oil.