Herbed Chicken & Spinach Soup
main dishes

Grilled Scallops and Persimmon with Dill-Infused Avocado Oil

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

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Ingredients

4

Servings

Instructions

  • 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

Nutrition information (per Serving)

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