MACADAMIA SALES THE FIRST CHOICE NATURALLY

                                                                   Seafood Recipes

Seared scallop salad with macadamia & coriander pesto

• 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.

Spiced prawns with macadamia couscous

• 50g cornflour
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon sea salt
• 1 teaspoon cayenne pepper
• 20 medium green prawns, peeled and deveined with tails left intact
• Light olive oil for shallow frying

Macadamia Couscous

• 300g (1½ cups) couscous
• 1½ cups very hot chicken stock
• 85g (1/2 cup) raisins
• 100g (1/2 cup) raw macadamias, roasted and chopped
• 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped mint

  For macadamia couscous place couscous in a bowl, add very hot stock, stir and set aside for 5 minutes or until stock is absorbed, then stir in raisins and nuts. Combine olive oil and lemon juice in a small bowl and whisk well, then pour over couscous, add herbs and toss gently to combine.

  Combine cornflour, cumin, coriander, sea salt and cayenne on a plate. Pat prawns dry with absorbent paper, then toss in cornflour mixture to coat well and shake away excess. Shallow fry prawns in hot oil, in batches, for 1-2 minutes or until just cooked, then drain on absorbent paper. Serve immediately with macadamia couscous. Serves 4.

Prawn, macadamia and coriander ravioli
Serves four as an entree.

• 1/2 cup roasted macadamias, roughly chopped
• 1 cup chopped fresh coriander leaves
• 1 tablespoon lime juice
• 1 tablespoon rice wine vinegar
• Freshly ground black pepper
• 1 tablespoon soy sauce
• 24 large green king prawns, peeled
• 24 wonton wrappers

Stock:

• 750ml water
• 1 cup white wine
• 1 kaffir lime leaf
• 1 tablespoon fish sauce
• 1 knob ginger, chopped
• 1 stalk lemongrass, crushed and chopped