Pan Seared Salmon And Scallops With Macadamia-Cilantro Pesto Recipe

Name: Pan Seared Salmon And Scallops With Macadamia-Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
To serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.

994

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup unsalted macadamia nut pieces, 1 cup packed fresh cilantro leaves, 1/2 cup chopped green onions, 3 tablespoons minced fresh ginger, and more.

Yes, Pan Seared Salmon And Scallops With Macadamia-Cilantro Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Seared Salmon And Scallops With Macadamia-Cilantro Pesto

How did you like this recipe?

Frequently Asked Questions