Scallop Salad with Macadamia Nut and Coriander Pesto

INGREDIENTS

1/4 cup roasted Macadamias chopped plus extra Tbsp for garnish
1 birds eye chilli, deseeded and chopped
2 teaspoons grated ginger
1/4 cup firmly packed mint leaves
3/4 cup firmly packed coriander leaves and stems
2 teaspoons brown sugar
2 teaspoon fish sauce
1 tablespoon lime juice
2 tablespoon olive oil
1 lebanese cucumber thinly sliced
1 cup trimmed bean sprout shoots
1 small red capsicum cut into strips
3 green shallots trimmed and thinly sliced diagonally

DIRECTIONS

Pesto - Place 1/4 cup Macadamias, chilli, ginger, mint and coriander in a food processor and process until finely chopped. Add sugar, fish sauce, lime juice and oil and process until well combined. Season to taste. Set aside. Rinse scallops and cut flesh from shell. Set flesh aside. Wash half the shells and dry well. Discard remaining shells. Combine cucumber, bean sprouts, capsicum and shallots in a large bowl and toss lightly to combine. Divide salad among cleaned shells. Heat a large non-stick frying pan on high heat.  Add oil and swirl around in pan. Add scallop flesh and cook for 1 minute each side, or until golden and opaque. Place 2 cooked scallops on each shell of salad. Drizzle with Macadamia & Coriander Pesto and sprinkle with remaining Macadamias. Serve immediately.