Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Sea scallops with parsley and macadamia pesto Food Sea scallops with parsley and macadamia pesto Preparation time Cooking time Serves 4 Ingredients 16 sea scallops, removed from shell Spray olive oil Sea salt 2 cups mixed leaves 1 cup ripe Roma tomatoes, flesh only, diced 1 tbsp dill leaves, picked 4 tbsp parsley & macadamia pesto Ground black pepper Parsley and macadamia pesto 1 cup parsley sprigs, washed and tightly packed into the cup 1 tbsp macadamia nuts, roughly chopped, roasted, unsalted 1/3 cup macadamia nut oil 1 large clove garlic, crushed 30g parmesan cheese, finely grated Method Trim the scallops of the black membrane on the side – spray each one and cook on hot griddle pan for 30 seconds to 1 minute each side, depending on scallop thickness. Scallops must not be overcooked and prefer to be seared rather than cooked through as they go very tough when overcooked. Sprinkle with salt only as you cook. To serve, put equal amounts of the finely shredded lettuce in small piles around the perimeter of individual dinner plates. Top with scallops, sprinkle on the tomato dices that have been mixed with the dill. Spoon on pesto (see below) into the centre of each plate and grind black pepper over the plate. Serve immediately. Parsley and macadamia pesto Put all ingredients into a processor bowl and blend until smooth. Pulse the processor until the ingredients start to break down, then leave the engine to run to form a smooth paste. Adjust the consistency of the pesto with more oil if needed. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Pan fried fillet of Murray cod with roasted shallots and red wine Food Baked John Dory with eschalots and braised baby veg Food Colin Fassnidge’s Roast flathead, pickled seaweed and seaweed butter recipe A fresh and savoury white like the increasingly popular Vermentino is a great choice with this flathead dish, based more on the accompaniments than anything else. This issue’s elegant yet powerful 2016 Alejandro by Alex Russell opens with hints of fresh herb on the nose, while the multi-layered palate has leesy texture and an almost salty finish.