• 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 zested 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 scallops tendon removed
  

2. 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.

3. To serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.