In a bowl combine egg yolk and lemon juice, whisk in the 1/4 cup Pacifica Coastal Lemon Avocado Oil very gradually until it thickens. Continue to whisk in the avocado oil more generously until the oil is absorbed. Stir in the chopped parsley and set aside. Dust the scallops with salt and pepper. Heat 2 tablespoons Pacifica Coastal Lemon Avocado Oil in a large skillet on medium to high heat. Sauté the scallops until golden brown, about 2 minutes on each side. Place on dinner plate and drizzle the lemon aioli over the scallops. Top with sprigs of parsley.