Grilled Scallops and Persimmon with Dill-Infused Avocado Oil

Ingredients

4

Servings

1/4 cup avocado oil
1/2 teaspoon McCormick Gourmet™ Organic Dill Weed
1 tablespoon lime juice
1 tablespoon agave nectar 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 Black Pepper, Coarse Ground
1/4 teaspoon McCormick Gourmet™ Organic 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 Substitutions available
- large ripe mango, peeled and cut into 8 (2x1-inch) pieces

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

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