Grilled sea scallops, papaya and persimmon are finished with a tropical-flavored avocado oil accented with dill, coriander and lime.
15m
PREP TIME
10m
COOK TIME
338
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 1/4 cup avocado oil
- 1/2 teaspoon McCormick Gourmet™ Organic Dill Weed
- 1 tablespoon lime juice
-
1
tablespoon
agave nectar
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Substitutions available
- honey
- 1 teaspoon McCormick Gourmet™ Organic Coriander Seed, coarsely crushed
- 3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 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
![substitution]( "substitution")
Substitutions available
- large ripe mango, peeled and cut into 8 (2x1-inch) pieces
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
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