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Grilled sea scallops, papaya and persimmon are finished with a tropical-flavored avocado oil accented with dill, coriander and lime.
1/4 cup avocado oil
1/2 teaspoon McCormick Gourmet™ Dill Weed
1 tablespoon lime juice
1 tablespoon agave nectar
1 teaspoon McCormick Gourmet™ Coriander Seed , coarsely crushed
3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/4 teaspoon McCormick Gourmet™ Ginger, Ground
1 pound large (about 12) sea scallops
1 large papaya, peeled, seeded and cut into 8 (2x1-inch) pieces
1 Fuyu persimmon, cut into 8 wedges
Heat oil in small saucepan on medium-low heat. Add dill weed; cook and stir 1 minute or until fragrant. Cool slightly. Stir in lime juice, agave nectar, coriander seed, sea salt, pepper and ginger until well mixed. Reserve 3 tablespoons oil mixture for serving with the skewers.
Drizzle remaining oil mixture over scallops and fruit in large bowl. Toss gently to coat well. Cover. Refrigerate 30 minutes. Alternately thread 3 scallops and 2 each papaya and persimmon pieces onto each double skewer.
Grill over medium heat 8 to 10 minutes or until scallops are opaque and fruit is lightly browned, turning once. Drizzle skewers with reserved oil mixture to serve.
Test Kitchen Tip: If using wooden skewers, soak in water for at least 30 minutes to prevent burning. To prevent scallops and fruit from spinning around as you turn the skewers, thread them onto two parallel skewers.
(Amount per serving)