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Macadamia Asian Scallop Salad

Dressing Ingredients:


  • 1 clove garlic
  • Half medium sized red chilli (seeds intact)
  • 1tsp Bottom part of coriander stalk chopped (if available use part of root)
  • 4g coconut sugar or sugar
  • 2 tsp Cathedral Cove Macadamia Spread
  • Juice of 1 lemon
  • 3 tsp fish sauce
  • 80ml Cathedral Cove Macadamia Oil




  • 1 medium sized carrot
  • 1 1/2 cups mung bean sprouts (soaked in cold water)
  • 1/2 cup of coriander leaves with stalks attached
  • 50g chopped Cathedral Cove Natural Macadamias
  • 24  Fresh scallops (see in store)
  • 1 Tsp Cathedral Cove Macadamia Oil



Place first 6 ingredients in pestle and mortar or blender and blend to a paste

Add last 3 ingredients (keeping in mind you may need to adjust the sweet sour salty taste by adding a little more of either the lemon juice, fish sauce or coconut sugar)


Shred carrot on mandolin, wash coriander in a basin place 2Tsp dressing and all salad ingredients, set a side

In a hot pan or hot plate on a barbecue cook scallops in the macadamia oil then set aside allow to rest.

To assemble salad toss salad ingredients and 2/3 of nuts together and place just off centre of serving plate

Arrange scallops to the side of the salad and garnish with remaining. 

Serves 4