Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto recipe
All Recipes World Cuisine Recipes Asian
Ingredients
- ½ cup unsalted macadamia nut pieces 1 cup packed fresh cilantro leaves ½ cup chopped green onions 3 tablespoons minced fresh ginger 1 tablespoon minced garlic 1 lemon, zested and juiced ¾ 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
Nutrition Info
- 530.3 caloriescarbohydrate: 5.4 gcholesterol: 90.2 mgfat: 39.4 gfiber: 1.7 gprotein: 39.4 gsaturatedFat: 6.6 gservingSize: -sodium: 267.4 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto
Directions
-
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.