Seared Scallops with Red Chile Paste and Fennel Salad
Succulent sea scallops seared to perfection, topped with a spicy chile-grapefruit paste and served with a fresh fennel salad. This elegant dish combines the sweetness of scallops with bright citrus and subtle heat.
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.
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.
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.
Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.
3 min
- 4.
Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.
2 min