Seared Scallop Salad with Macadamia and Coriander Pesto

Seared Scallop Salad with Macadamia and Coriander Pesto

These fancy appetizers are sure to impress your guests - and they're easy to make!
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Smart Snack
Cuisine Heart Healthy, Low Carbohydrate, Low Sodium, Mediterranean, Quick Easy, Special Occasions
Servings 6 People


  • 12 Large Scallops (30g each)
  • 1/4 cup Dry Roasted, Unsalted Macadamias Chopped (for pesto)
  • 1 pc Bird's 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 olive oil (for pesto)
  • 1 pc Medium Lebanese Cucumber Thinly sliced
  • 1 cup Bean Sprout Shoots Trimmed
  • 1 pc Small Red Capsicum Deseeded 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.
  • 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.


Calories :149
Kilojoules :624
Fat :11.3
Carbohydrate :6.5
Protein :6.7
Cholesterol :10
Sodium :186
Saturated Fat :1.8
Fiber :1.8
Calcium :30
Sugar :3.7
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top