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Epicurious

Seared Scallops With Red Chile Paste and Fennel Salad

A plate with seared scallops and shaved fennel topped with a garnish of dill.
Photo by Alex Lau

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Recipe information

  • Yield

    4 servings

Ingredients

2

small red chiles (such as Fresno or Holland), seeds removed, finely chopped

2

teaspoons finely grated grapefruit zest

1

/4 teaspoon kosher salt, plus more

2

tablespoons vegetable oil

12

large sea scallops, side muscle removed, patted dry

1

small fennel bulb, quartered through root end, thinly sliced lengthwise, plus 1/3 cup fennel fronds

1

tablespoon white wine vinegar

1

/4 cup fresh grapefruit juice

Olive oil (for drizzling)

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 3

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

    Step 4

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

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