Salmon and Scallops with Macadamia Pesto

Salmon and Scallops with Macadamia Pesto


11 people made this

About this recipe: 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.

Ryan Nomura

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

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.


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

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