Best 4 Pan Seared Salmon And Scallops With Macadamia Cilantro Pesto Recipes
Indulge in a culinary journey with our Pan-Seared Salmon and Scallops with Macadamia Cilantro Pesto recipe, a delectable symphony of flavors and textures. This dish tantalizes the senses with perfectly seared salmon and scallops, enveloped in a vibrant and aromatic macadamia cilantro pesto. The pesto, a delightful blend of macadamia nuts, cilantro, garlic, olive oil, and lemon juice, adds a nutty, herbaceous touch that complements the delicate flavors of the seafood. Accompanying the main course are three additional recipes: a refreshing Mango Salsa, a creamy Avocado Sauce, and a zesty Lemon Butter Sauce. Each sauce offers a unique flavor profile that harmonizes beautifully with the salmon and scallops, allowing you to customize your meal to your personal preferences. Whether you're seeking a light and tangy salsa, a rich and creamy sauce, or a classic lemon butter sauce, this recipe provides an array of options to satisfy your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
MACADAMIA-CRUSTED SALMON
One evening when my husband and I went out to dinner, he ordered a salmon dish that sounded interesting. It was wonderful. When I tried duplicating it at home, he said mine was as good as, if not better than, the original. That made my day!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Sprinkle fish with salt and pepper. In a shallow bowl, whisk egg white until frothy. Dip fish in egg white, then coat with nuts. Gently pat nut mixture onto fish., In a large skillet, cook fish in oil over medium heat for about 6-8 minutes on each side or until fish flakes easily with a fork. Meanwhile, melt butter. Stir in parsley and lemon juice. Drizzle over fish. Serve with rice.
Nutrition Facts : Calories 793 calories, Fat 77g fat (17g saturated fat), Cholesterol 81mg cholesterol, Sodium 641mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein.
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
PAN SEARED SALMON AND SCALLOPS WITH MACADAMIA-CILANTRO PESTO
Try to get wild Alaskan king salmon if it's in season. But any salmon will do, just make sure it's fresh. However, if there are no good quality scallops available, just omit them.
Provided by Ryan Nomura
Categories Asian Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare macadamia-cilantro pesto by placing macadamia nuts, cilantro, green onion, ginger, garlic, lemon juice, lemon zest, and macadamia nut oil into the bowl of a blender. Puree until smooth, adding more oil if needed; season to taste with kosher salt.
- Heat two very large skillets over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with kosher salt. Sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. Flip over, and cook on the skin-side 5 minutes to desired doneness. Place seared salmon onto serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.
- To serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 5.4 g, Cholesterol 90.2 mg, Fat 39.4 g, Fiber 1.7 g, Protein 39.4 g, SaturatedFat 6.6 g, Sodium 267.4 mg, Sugar 0.6 g
PAN-SEARED SCALLOPS WITH LEMON
Sea scallops seared in olive oil require little embellishment.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 4
Steps:
- Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.
Tips:
- To ensure your salmon and scallops are cooked evenly, make sure they are all about the same size.
- Don't overcrowd the pan when searing the salmon and scallops. This will cause them to steam instead of sear.
- Be careful not to overcook the salmon and scallops. They should be cooked through, but still slightly pink in the center.
- If you don't have macadamia nuts on hand, you can substitute another type of nut, such as almonds or walnuts.
- The pesto can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the pesto for up to 3 months.
Conclusion:
This pan-seared salmon and scallops with macadamia cilantro pesto is a delicious and easy-to-make seafood dish. The salmon and scallops are cooked to perfection and the pesto adds a flavorful and creamy sauce. This dish is perfect for a special occasion or a weeknight meal.
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