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.
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