Friday, June 11th, 2010 | posted by mike
This is a great condiment for grilled, baked or pan-fried fish. Here, we paired it up with big dry-pack sea scallops and scallions on a stick.
10-12 sea scallops
3-4 scallions cut into 2 inch pieces
2 bamboo skewers (soaked in water)
1 bunch cilantro (chopped)
1/4 c roasted macadamia nuts
1 T lime juice
1/2 t chipotle peppers (chopped)
1 t cumin
2 cloves garlic
3 t Tiger sauce
2 T parmesan
1/4 c olive oil (or so)
Thread sea scallops onto soaked bamboo skewers, placing a piece of scallion between each scallop.
Toast the macadamia nuts in a 350° oven for a few minutes until golden. Set out to cool then combine with the remaining ingredients in the bowl of a food processor, streaming in olive oil last and blending until smooth. You can always skip this step and purchase the pesto at the market when it’s available.
Grill scallops for a few minutes per side on a hot grill, and serve on a puddle of the cilantro macadamia nut pesto and an additional wedge of lime.