Salmon and Scallops with Macadamia Pesto

    (11)
    40 min

    Pan-seared salmon fillets and scallops are served with a delicious macadamia nut and coriander pesto. Serve with freshly cooked rice, potatoes or a side salad with a crusty bread roll.


    11 people made this

    Ingredients
    Serves: 8 

    • 65g unsalted macadamia nuts
    • 45g fresh coriander leaves
    • 50g spring onions, chopped
    • 3 tablespoons finely chopped fresh ginger
    • 1 tablespoon finely chopped garlic
    • 1 lemon, zested and juiced
    • 175ml macadamia nut oil or more as needed
    • sea salt to taste
    • 4 tablespoons olive oil
    • 8 (175g) skin-on salmon fillets
    • 16 large scallops, tendon removed
    • sea salt to taste

    Method
    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Prepare macadamia and coriander pesto by placing macadamia nuts, coriander, spring onions, ginger, garlic, lemon juice, lemon zest and macadamia nut oil into the bowl of a food processor. Puree until smooth, adding more oil if needed; season to taste with sea salt.
    2. Heat two very large frying pans over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with sea salt. Sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. Flip over and cook on the skin-side, 5 minutes to desired doneness. Place seared salmon onto serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.
    3. To serve, spoon some of the pesto over the salmon and garnish with scallops.

    Ingredients

    Macadamia nut oil can be purchased online. If unavailable, use groundnut oil or walnut oil.

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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (9)

    by
    17

    I had very high hopes for this recipe because it sounded SO good and I followed it to a "T". I think this recipe should just be listed with the pesto on it's own. I think I would've liked the pesto better on another type of protein. Perhaps a seared beef on some orrechiette pasta. Really, you could use the Pesto on anything. I would make a couple changes to it though. Unfortunately, I couldn't find macadamia oil and I wish I had because I think it really is essential to this recipe. There was something about the raw taste of the garlic that I didn't enjoy (and I LOVE garlic)...next time maybe I would use garlic powder or roasted garlic. But overall, Thanks for the recipe...it really was an amazing combination of flavors...so many flavors!  -  19 Sep 2008  (Review from Allrecipes US | Canada)

    by
    12

    I was hesitant about making a pesto that was not the traditional basil/parmesan pesto - but WOW this pesto was incredibly refreshing and delightful. I wanted the salmon to have more flavour, so I added a pinch of black pepper, thyme, garlic powder, and oregano before searing it. I used grapeseed oil instead of olive oil to sear the salmon and scallops b/c it has a higher smoke rate. I really enjoyed this recipe!!! I found that using a microplane grater w/ the ginger was extremely beneficial.  -  14 Jul 2011  (Review from Allrecipes US | Canada)

    by
    11

    Pretty good! I made some changes - I used shrimp instead of scallops and served it all with linguine and halved cherry tomatoes.  -  14 Mar 2009  (Review from Allrecipes US | Canada)

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