Seared Scallops Salad with Macadamia and Coriander Pesto

This is a very popular entree at dinner parties and the great thing is it can be prepared and cooked in just 15 minutes.

  • SERVES 6
  • PREP TIME 10mins
  • COOK TIME 3mins


30g (1/4 cup) roasted macadamias, chopped, plus 1 tablespoon extra, to serve
1 birds’ eye chilli, deseeded and chopped
2 teaspoons grated ginger
1/4 cup mint leaves, firmly packed
3/4 cup coriander leaves and stems, firmly packed
2 teaspoons brown sugar
2 teaspoons fish sauce
1 tablespoon lime juice
2 tablespoons olive oil
24 scallops on half shell
1 tablespoon olive oil
1 lebanese cucumber, thinly sliced
65g (1 cup) bean sprout shoots, trimmed
1 small red capsicum, deseeded and cutinto strips
3 green shallots, trimmed and thinly sliced diagonally


1. 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.

2. Rinse scallops then cut flesh from shell. Set flesh aside. Wash half of shells and dry well. Discard remaining shells. Combine cucumber, bean sprouts, capsicum and shallots in a large bowl and toss lightly to combine. Divide salad among cleaned shells.

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

4. Place 2 cooked scallops on each shell of salad. Drizzle with Macadamia & Coriander Pesto and sprinkle with remaining macadamias.

Serve immediately.
Recipe Source:

Recipe ID: 1510