Green Farms Nut co

• 30g (1/4) cup roasted macadamias, chopped, plus 1 tablespoon extra, to serve
• 1 birds' eye chilli, deseeded and chopped
• 2 teaspoons grated ginger
• 1/4 cup mint leaves, firmly packed
• 3/4 cup coriander leaves and stems, firmly packed
• 2 teaspoons brown sugar
• 2 teaspoons fish sauce
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• 1 lebanese cucumber thinly sliced
• 65g (1 cup) bean sprout shoots, trimmed
• 1 small red capsicum, deseeded and cut into strips
• 3 green shallots, trimmed and thinly sliced diagonally

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 then cut flesh from shell. Set flesh aside. Wash half of 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 frypan 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. Serves 6.

• Recipe & photo courtesy of Australian Macadamia Society