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
Ingredients
Instructions
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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
Ingredients 4 Servings
- 1/4 cup avocado oil
- 1/2 teaspoon McCormick Gourmet™ Organic Dill Weed
- 1 tablespoon lime juice
-
1
tablespoon
agave nectar
![substitution]( "substitution")
Substitutions available
- honey
- 1 teaspoon McCormick Gourmet™ 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
NUTRITION INFORMATION
(per Serving)
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Ingredients 4 Servings
- 1/4 cup avocado oil
- 1/2 teaspoon McCormick Gourmet™ Organic Dill Weed
- 1 tablespoon lime juice
-
1
tablespoon
agave nectar
![substitution]( "substitution")
Substitutions available
- honey
- 1 teaspoon McCormick Gourmet™ 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
TIPS AND TRICKS
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.
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