Maryland Salmon and Scallops with Macadamia Cilantro Pesto

Ingredients:

1/2 cup unsalted macadamia nut pieces

1 cup packed fresh cilantro leaves

1/2 cup chopped green onions

3 tablespoons minced fresh ginger

1 tablespoon minced garlic

1 lemon, zest and juiced

3/4 cup macadamia nut oil, or more as needed

Kosher salt to taste

4 tablespoons olive oil

8 (6 ounce) salmon fillets, with skin

16 large bay scallops, tendon removed

kosher salt to taste

Directions:

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.