Mince the chives. Chop finely the tarragon and parsley.

In a food processor, mix the herbs, the 2 ripest avocados, oil and vinegar. Salt & pepper to taste.

Cover with a plastic wrap, and chill in the fridge for at least 1 hour.

Shortly before serving, place the mâche on the serving platter. Slice the 2 remaining avocados and place over the mâche around the platter. Cover with plastic wrap to keep the avocado from browning.

Rinse the scallops and pat them dry.

Heat the olive oil and butter in a frying pan over high heat. Sear the scallops, about 3 mn on one side, and 1 mn on the other side, using tongs to turn them over.

Place the hot scallops on the bed of mâche and avocado, spoon the chilled avocado mixture over the scallops and serve immediately.