Grilled sea scallops, papaya and persimmon are finished with a tropical-flavored avocado oil accented with dill, coriander and lime.
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.