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Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto

Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Ryan Nomura

Ryan Nomura

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.

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Nutrition

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  • 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

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

gibsey23
14

gibsey23

9/19/2008

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 pesto better on another type of protein. Perhaps a seared beef on some orrechiette pasta. Really, you could use the Pesto on anything. I would make a couple changes to it though. Unfortunately, I couldn't find macadamia oil and I wish I had because I think it really is essential to this recipe. There was something about the raw taste of the garlic that I didn't enjoy (and I LOVE garlic)...next time maybe I would use garlic powder or roasted garlic. But overall, Thanks for the recipe...it really was an amazing combination of flavors...so many flavors!

Sarah Stone
11

Sarah Stone

7/18/2011

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 I added a pinch of black pepper, thyme, garlic powder, and oregano before searing it. I used grapeseed oil instead of olive oil to sear the salmon and scallops b/c it has a higher smoke rate. I really enjoyed this recipe!!! I found that using a microplane grater w/ the ginger was extremely beneficial.

Hannah
9

Hannah

3/16/2009

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

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