Pan Seared Salmon and Scallops with Macadamia-Coriander Pesto

    (11)
    40 minutes

    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.


    13 people made this

    Ingredients
    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

    Directions
    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (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 USA and 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 USA and 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 USA and Canada)

    Write a review

    Click on stars to rate