Thursday, February 15, 2007

Spiced scallops with avocado oil

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.

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