Seared Scallop Salad with Macadamia and Coriander Pesto 

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These fancy appetizers are sure to impress your guests - and they're easy to make!

Ingredients:

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

Directions:

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.

Rinse scallops then cut flesh from shell (if bought scallops in shell). Set flesh aside.

To make the Salad: Combine cucumber, bean sprouts, capsicum and spring onions in a large bowl and toss lightly to combine. Place some salad in the bottom of each foil patty pan.

Heat a large non-stick frying pan on high heat. Spray with olive oil. Add scallop flesh and cook for 1 minute each side, or until golden and opaque.

Place two cooked scallops on top of each salad-filled patty pan. Drizzle with Macadamia & Coriander Pesto and sprinkle with remaining macadamias. Serve immediately.

Variations:

Serve with lime wedges. Serving suggestion not included in the nutritional analysis.

Author:

Australian Macadamias
Australian Macadamias

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