Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto

Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto

9
Ryan Nomura 36

"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."

Ingredients

40 m {{adjustedServings}} servings 530 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 530 kcal
  • 27%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

9
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I had very high hopes for this recipe because it sounded SO good and I followed it to a "T". I think this recipe should just be listed with the pesto on it's own. I think I would've liked the pe...

I was hesitant about making a pesto that was not the traditional basil/parmesan pesto - but WOW this pesto was incredibly refreshing and delightful. I wanted the salmon to have more flavour, so ...

Pretty good! I made some changes - I used shrimp instead of scallops and served it all with linguine and halved cherry tomatoes.