Chef Spencer Watts is a seafood loving nut. Here he embraces his nuttiness and is bringing some of his favorite nuts and favorite fish together. He begins with a simple, colorful, mouthwatering recipe for buttery macadamia nut coated swordfish and a bright mango salsa on the side. Next, he grills up a sustainable swordfish steak and lets sweet orange herbed almond butter melt into a pool over the fish and beautifully roasted yam coins. For his next dish, Spencer introduces pan seared, buttery scallops to his go-to peanut sauce over a bed of soba noodles. Last, he gets nutty with a pine nut and basil pesto sauce bed for some golden pan-seared scallops topped with a tart apple and celery slaw.