Grilled Scallops and Persimmon

Grilled Scallops and Persimmon

Prep Time

45 minutes

Cook Time

10 minutes


Grilled Scallops and Persimmon

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

Recipe courtesy of McCormick®.

This recipe is the result of flavor studies showing new trends in pairings. Read more about how the flavor forecast pairings are chosen.

Nutritional Information Per Serving: 338 Calories, Fat 18g, Protein 19g, Carbohydrates 25g, Cholesterol 36mg, Sodium 561mg, Fiber 4g.

Test Kitchen Tip: If using wooden skewers, soak in water for at least 30 minutes to prevent burning.


  • 1/4 cup avocado oil
  • 1/2 teaspoon McCormick® Gourmet Collection™ Dill Weed
  • 1 tablespoon lime juice
  • 1 tablespoon agave nectar or honey
  • 1 teaspoon McCormick® Gourmet Collection™ Coriander Seed, coarsely crushed
  • 3/4 teaspoon McCormick® Gourmet Collection™ Sicilian Sea Salt
  • 1/2 teaspoon McCormick® Gourmet Collection™ Coarse Grind Black Pepper
  • 1/4 teaspoon McCormick® Gourmet Collection™ Ground Ginger
  • 1 pound large sea scallops (about 12)
  • 1 large papaya, peeled, seeded and cut into 8 (2x1-inch) pieces
  • 1 Fuyu persimmon, cut into 8 wedges or 1 large ripe mango, peeled and cut into 8 (2x1-inch) pieces


  • 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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