Salmon and Scallops with Macadamia Pesto
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.
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
- 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.
- 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.
- 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)
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)
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)
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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