Basic Pesto: Prepare macadamia and coriander pesto by placing macadamia nuts, coriander, spring onions, ginger, garlic, lemon juice, lemon zest and macadamia nut oil into the bowl of a food processor. Puree until smooth, adding more oil if needed; season to taste with sea salt.
Brush the Basic Pesto on top of each salmon fillet.
Sprinkle the herbed bread crumbs on top.
Preheat the oven to 375øF.
In an oiled baking dish place the salmon and the scallops.
Bake them for 12 to 15 minutes, or until they are just done. Turn them over once.
On each of 4 individual servings plates place the Lemon Roasted Garlic Beurre Blanc.
Place a salmon fillet and two sea scallops on top of the sauce.