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Seared Scallop Salad with Macadamia and Coriander Pesto 

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Heart-Friendly Recipe (Click for more information)
Heart-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 150 mg

Sodium:
No more than 250 mg

Carbohydrates:
No more than 80g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Sodium Recipe (Click for more information)
Low-Sodium RecipeX
This recipe contains:

Sodium:
No more than 200 mg

Diabetes-Friendly Recipe (Click for more information)
Diabetes-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 300 mg

Sodium:
No more than 1000 mg

Carbohydrates:
No more than 50g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Carb Recipe (Click for more information)
Low-Carb RecipeX
This recipe contains:

Carbohydrates:
No more than 45g Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Quick And Easy Recipe (Click for more information)
Quick and Easy RecipeX
This recipe requires 30 minutes or less for complete preparation.

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!

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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

Recipe Book Notes:




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NUTRITIONAL INFO

(Per Serving)
Calories
149 cals
Kilojoules
624 kJ
Fat
11.3 g
Carbohydrates
6.5 g
Protein
6.7 g
Cholesterol
10.0 mg
Sodium
186 mg
Saturated Fat
1.8 g
Fibre
1.8 g
Calcium
30.0 mg
Total Sugars
3.7 g
Note: A dash indicates no data is available.

International:   CalorieKing.com USA | CalorieKing.com.au Australia