Seared Scallops with Red Chile Paste and Fennel Salad

Ingredients

• •2 whole small red chiles (such as Fresno or Holland), seeds removed, finely chopped
• •2 teaspoons finely grated grapefruit zest
• •¼ teaspoon kosher salt, plus more
• •2 tablespoons vegetable oil
• •12 whole large sea scallops, side muscle removed, patted dry
• •1 whole small fennel bulb, quartered through root end, thinly sliced lengthwise, plus 1/3 cup fennel fronds
• •1 tablespoon white wine vinegar
• •¼ cup fresh grapefruit juice
• •1 tablespoon Olive oil (for drizzling)

Cooking Instructions

1. 1.

   Using the side of a chef's knife, mash chiles, grapefruit zest, and 1/4 tsp. salt to a paste on a cutting board. Set chile paste aside.

   5 min

2. 2.

   Heat vegetable oil in a large skillet over high until lightly smoking. Season scallops with salt; working in 2 batches to avoid overcrowding the pan, cook until edges begin to brown, about 1 minute. Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each.

   8 min

3. 3.

   Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.

   3 min

4. 4.

   Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.

   2 min