Pine Nut Pesto Scallops with Apple Celery Slaw


This recipe for Pine Nut Pesto Scallops with Apple Celery Slaw is from episode 6 of Fish the Dish starring Spencer Watts.

Serves: 4-6



  • 24 large sea scallops, muscles removed
  • Canola oil for searing

Pine Nut Pesto

  • 2 cups (500 ml) Packed fresh basil leaves
  • 2 Tbsp (30 ml) Freshly grated parmesan cheese
  • 1 Clove garlic, peeled
  • 2 Tbsp (30 ml) Pine nuts, toasted
  • 12 cup (120 ml) Extra-virgin olive oil
  • Salt

Apple Celery Slaw

  • 1 large Granny smith apple, cut into matchsticks
  • 2 Tbsp (30ml) Lemon juice
  • 4 Celery sticks, peeled and cut into matchsticks
  • 1 1/2 Tbsp (20ml) Chopped fresh chives
  • 1- Tbsp (15ml) Honey
  • 100g Goat’s cheese, crumbled
  • 1 Tbsp (15ml) Olive Oil
  • Salt
  • 35g (1/3 cup) Pine nuts, toasted


  1. Prepare the pesto. Add basil leaves, parmesan, garlic, pine nuts, olive oil, and salt to a food processor. Pulse until it becomes a paste. Scrape pesto into a bowl.
  2. Prepare apple slaw.  Combine apple, lemon juice, celery, chives, honey, goat’s cheese, oil, salt, and toasted pine nuts in a large bowl.
  3. Season scallops. Heat a skillet over medium-high heat, and add canola oil. Sear scallops for 1 minute. Flip scallops when they start to colour. Remove from heat to finish cooking.
  4. Spoon pesto onto plate and set scallops in pesto. Top with apple slaw.