Scallops with a Latin flair

I brought home some U10 scallops from Whole Foods the other day, but I didn't really have a plan for what I was going to do with them.

I decided that the scallops would be good with a little bit of a Latin flair so I grabbed a can of black beans and started them on medium-low heat.  I added half a can of chopped green chillies and stirred to mix.  I allowed the beans to cook down, stirring frequently, until they were soft and mushy.

I roasted some asparagus in olive oil and sauteed the scallops in a pan over high heat, with a little butter, to brown the outside.

When in doubt I tend to add avocado and fresh salsa to dress up seafood, so I grabbed a couple of avocados and tomatoes and got to chopping (half the avocado, 1 roma tomato) and then I tossed in some of the left over green chillies for good measure.

I plated the beans with a food ring, topped with shredded cheese and then laid the scallops around the beans.  I layered a couple of slices of avocado on top of the scallops and then spooned the salsa over the edge of the black bean tower.  I added the asparagus and the meal was ready for us to enjoy.