pan seared salmon and scallops with macadamia-cilantro pesto

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• 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 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.