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.
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.
To serve, spoon some of the macadamia-coriander pesto over the salmon, and garnish with two seared scallops.