Last Friday night we both had something to celebrate on the work front, so cooking at home gave us a chance to unwind. A martini to start, followed by a dish learned in a cooking class a few years ago with Ethan Stowell, a noted Seattle chef who now runs four popular restaurants. His simple yet elegant recipe for seared sea scallops on avocado puree with parsley salad is one of my favorites. Accompanied by a recently discovered salad of roasted cauliflower and radicchio, the scallops were divine. A great way to wind up the week.