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.

related show


Spencer’s BIG 30

find a recipe: