Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto

Try to get wild Alaskan king 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.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 530 Calories

Ingredients

• 4 tablespoons olive oil
• 1 tablespoon minced garlic
• ½ cup chopped green onions
• 1 lemon, zested and juiced
• kosher salt to taste
• 3 tablespoons minced fresh ginger
• ½ cup unsalted macadamia nut pieces
• 1 cup packed fresh cilantro leaves
• ¾ cup macadamia nut oil, or more as needed
• 8 (6 ounce) salmon fillets, with skin
• 16 large (U-10) scallops, tendon removed

Recipe Instructions

Step 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.

Step 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.

Step 3

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