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Seared Scallops with Red Chile Paste and Fennel Salad

Name: Seared Scallops with Red Chile Paste and Fennel Salad
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)

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
3.
Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.
4.
Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.

Recipes sourced from Epicurious.com.

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