Pan Seared Salmon and Scallops with Macadamia-Coriander Pesto

    Pan Seared Salmon and Scallops with Macadamia-Coriander Pesto


    12 people made this

    Try to get Tasmanian Atlantic salmon if it's in season. But any salmon will do, just make sure it's fresh. However, if there are no good quality scallops available, just omit them.

    Serves: 8 

    • 1/2 cup (60g) unsalted macadamia nut pieces
    • 1 cup packed fresh coriander leaves
    • 1/2 cup chopped spring onions
    • 3 tablespoons minced fresh ginger
    • 1 tablespoon minced garlic
    • 1 lemon, rind grated and juiced
    • 3/4 cup (190ml) macadamia nut oil, or more as needed
    • 1 pinch sea salt to taste
    • 4 tablespoons (80ml) olive oil
    • 8 (250g) salmon fillets, with skin
    • 16 scallops, tendon removed
    • 1 pinch sea salt to taste

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Prepare macadamia-coriander pesto by placing macadamia nuts, coriander, spring onion, ginger, garlic, lemon juice, lemon rind and macadamia nut oil into the bowl of a blender. Puree until smooth, adding more oil if needed; season to taste with sea salt.
    2. Heat two very large frypans over medium-high heat with two tablespoons of olive 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 macadamia-coriander pesto over the salmon, and garnish with two seared scallops.

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