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Pesto Salmon and Sea Scallops with Lemon/Garlic Beurre Blanc

Pesto Salmon and Sea Scallops with Lemon/Garlic Beurre Blanc
Pesto Salmon and Sea Scallops with Lemon/Garlic Beurre Blanc

Pesto Salmon and Sea Scallops with Lemon/Garlic Beurre Blanc

Pan-seared salmon fillets and scallops are served with a delicious macadamia nut and coriander pesto. Serve with freshly cooked rice, potatoes or a side salad with a crusty bread roll.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 4 people

Ingredients
  

  • 4 salmon fillets 6 oz each
  • 1 cup herbed bread crumbs
  • 8 large sea scallops
  • 1 lemon/garlic beurre blanc
  • Basic pesto
  • 65 g unsalted macadamia nuts
  • 45 g fresh coriander leaves
  • 50 g spring onions chopped
  • 3 tablespoons finely chopped fresh ginger
  • 1 tablespoon finely chopped garlic
  • 1 lemon zested and juiced

Instructions
 

  • 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.

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