- 1/2 cup unsalted macadamia nut pieces
- 1 cup packed fresh cilantro leaves
- 1/2 cup chopped green onions
- 3 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 lemon, zested and juiced
- 3/4 cup macadamia nut oil, or more as needed
- Kosher salt to taste
- 4 tablespoons olive oil
- 8 (6 ounce) salmon fillets, with skin
- 16 large (U-10) scallops, tendon removed
- kosher salt to taste
- Prepare macadamia-cilantro pesto by placing macadamia nuts, cilantro, green onion, ginger, garlic, lemon juice, lemon zest, and macadamia nut oil into the bowl of a blender. Puree until smooth, adding more oil if needed; season to taste with kosher salt.
- Heat two very large skillets over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with kosher 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-cilantro pesto over the salmon, and garnish with two seared scallop pieces.
08/04/2019
recipepes.com
pan seared salmon and scallops with macadamia-cilantro pesto, recipe
PT15M
PT1H
5
455 calories
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