I bought a small bottle of avocado oil at Sur La Table, and wanted to try it out. Avocado oil is extracted from the flesh of the avocado. The result is a deep green oil that tastes like an avocado. I ended up using this recipe from Cooking Light, except I substituted scallops for shrimp. The avocado oil was a nice complement to the spiced scallops. I garnished with microgreens.