1

For pesto : Place ¼ cup macadamia nuts, 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.

2

Rinse scallops then cut flesh from shell. Set flesh aside.

3

Wash half of shells and dry well. Discard remaining shells.

4

Combine cucumber, bean sprouts, capsicum and shallots in a large bowl and toss lightly to combine.

5

Divide salad among cleaned shells.

6

Heat a large non-stick frypan on high heat. Add oil and swirl around in pan.

7

Add scallop flesh and cook for 1 minute each side, or until golden and opaque.

8

Place 2 cooked scallops on each shell of salad.

9

Drizzle with Macadamia and Coriander Pesto and sprinkle with remaining macadamias. Serve immediately.