Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
  Sign Up | Contact Us | Email To A Friend | Blog  
Twitter RSS feed [?]













 Fruit Add a tropical spin to scallops with papaya (above), persimmon or mango.
MENU

  

   

Seafood

Category Main Page
Articles & Reviews

 

Main Nibbles

Articles & Reviews Of Foods
From A To Z

 

Product Reviews

Main Page

Food, Beverages, Books,
News & More

 

 

 

   

 

January 2009

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Recipe: Grilled Scallops & 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.

Yields 4 servings.

Ingredients

  • 1/4 cup avocado oil
  • 1/2 teaspoon dill weed
  • 1 tablespoon lime juice
  • 1 tablespoon agave nectar or honey
  • 1 teaspoon coriander seed, coarsely
    crushed
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon coarsely ground black
    pepper
  • 1/4 teaspoon ground ginger
  • 1 pound large sea scallops (about 12)
  • 1 large papaya, peeled, seeded and
    cut into eight 2x1-inch pieces
  • 1 Fuyu* persimmon, cut into 8
    wedges or 1 large ripe mango,
    peeled and cut into eight
    2x1-inch pieces

Dill and Avocado OilRich avocado oil finds an elegant partner in clean, minty dill.

Persimmon*There are two types of persimmon: astringent and non-astringent. Astringent tomatoes such as the Hachiya variety are heart-shaped or acorn-shaped, and are unpalatable if eaten before softening. The non-astringent persimmon, such as the Fuyu variety, is squat like a tomato, and may be consumed when still very firm. It therefore holds up in recipes that require it to keep its shape.

Photo: A Fuyu persimmon, looking very much like a tomato. Photo courtesy Wikipedia Commons.


Preparation

  1. Heat oil in small saucepan on medium-low heat. Add dill weed; cook and stir 1 minute or until fragrant. Cool slightly.
  2. 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.
  3. Drizzle remaining oil mixture over scallops and fruit in large bowl. Toss gently to coat well. Cover. Refrigerate 30 minutes.
  4. Alternately thread 3 scallops and 2 each papaya and persimmon pieces onto each double skewer.*
  5. 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.

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

 

 

Recipe © 2008 McCormick. All rights reserved. Other material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Photos are copyright of their respective owners.

 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact