1 pound scallops
4 tablespoons olive oil
1/4 cup white wine
1 large carrot, julienned
2 shallots, diced
1 celery heart, sliced thin
Salt and pepper to taste
1 ripe avocado
Coriander

Cook shallots in white wine. Add scallops and salt and pepper. Cook two minutes. Sauté celery and carrots in butter. Mix scallops into pan with veggies. Add fresh coriander. Quarter an avocado. Place slices on a plate then place scallops over slices.