Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto

Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto

9
Ryan Nomura 37

"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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Ingredients

40 m servings 530 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

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...

Most helpful critical review

The salmon tasted divine - yumm!! The pesto was over-powered by the lemon juice & zest, so going to try it with only a squeeze of lemon juice next time.

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.

Very tasty, fast and easy to make. The cilantro-maca pesto is a recipe worth knowing on its own.

Very tasty. I didn`t use ginger in the pesto and it was delicious too. I agree you may use this pesto on anything.

This is a 'Winner' recipe!

Used the pesto on salmon. Skipped the ginger and poached the garlic to cut the sharpness. Delicious! Would be great on many proteins or pasta.

This salmon was flaky and flavorful. I seasoned with salt, pepper and garlic powder. I couldn't get the large scallops so I used a bag of frozen mini scallops (thawed) instead. I just sauteed th...

The salmon tasted divine - yumm!! The pesto was over-powered by the lemon juice & zest, so going to try it with only a squeeze of lemon juice next time.