Seared Scallop Salad with Macadamia and Coriander Pesto
Serves: 6 person(s)
Preparation Time: 25 mins
Cooking Time: 5 mins
These fancy appetizers are sure to impress your guests - and they're easy to make!
12 large scallops (30g each)
1/4 cup dry roasted, unsalted macadamias, chopped (for pesto)
1 birds' eye chilli, deseeded and chopped (for pesto)
2 tsp grated ginger (for pesto)
1/4 cup mint leaves, firmly packed (for pesto)
3/4 cup coriander leaves and stems, firmly packed (for pesto)
2 tsp brown sugar (for pesto)
2 tsp fish sauce (for pesto)
1 Tbsp lime juice (for pesto)
2 Tbsp olive oil (for pesto)
1 medium lebanese cucumber, thinly sliced
1 cup bean sprout shoots, trimmed
1 small red capsicum, deseeded and and cut into strips
3 spring onions, trimmed and thinly sliced diagonally
1 coating of olive oil spray
1 Tbsp dry roasted, unsalted macadamias, chopped (to serve)
6 foil patty pans
To make Pesto: Place 1/4 cup macadamias, chilli, ginger, mint and coriander in a food processor and process until finely chopped. Add sugar, fish sauce, lime juice and oil and process until well combined. Season to taste. Set aside.
Serve with lime wedges. Serving suggestion not included in the nutritional analysis.
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