Seared Scallops with Spicy Parsley Avocado Sauce

A little something green for St. Patrick’s Day.

This parsley sauce is a variation based on a Berkeley, CA pizza place called Cheeseboard's Green Sauce. A scallop searing tip: when you can press the scallop down with your finger and it bounces back, it's done.

Ingredients:

• 1 bunch parsley (also great with cilantro)

• juice from 1/2 lemon (or lime)

• 1 tsp rice vinegar

• 3 large garlic cloves

• 1/2 tsp salt

• fresh hot pepper to taste

• 1 avocado

• 2 tbs coconut oil (or olive oil)

• bit of honey

Directions:

1. Put everything but the oil and avocado into the chopper and blend until smooth.

2. Add avocado, then oil.

Serves six portions as shown above.