Skip to main content
Bon Appétit

Seared Scallops With Red Chile Paste and Fennel Salad

5.0

(3)

Image may contain Food Dish Meal and Platter
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

¼

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 ⅓ cup fennel fronds

1

tablespoon white wine vinegar

¼

cup fresh grapefruit juice

Olive oil (for drizzling)

Preparation

  1. Step 1

    Using the side of a chef’s knife, mash chiles, grapefruit zest, and ¼ 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.

Nutrition Per Serving

Calories (kcal) 120 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 10 Carbohydrates (g) 9 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 7 Sodium (mg) 330
Explore Bon AppétitScallopShellfishSeafoodFennelVegetableFresno ChileChileMainGluten-FreeKetoHealthyishDinner
Sign In or Subscribe
to leave a Rating or Review

How would you rate Seared Scallops With Red Chile Paste and Fennel Salad?

Leave a Review

Reviews (3)

Back to Top

  • This dish is so simple, flavorful, balanced and healthy! KEEPER!!

    • Andrea's Advice

    • Fredericksburg, TX

    • 12/28/2022

  • Fantastic way to cook scallops. I'll always use this method for searing them! The accompaniments are fantastic as well - sour, aromatic, salt and spice. Beautiful, restaurant-quality dish.

    • Stefan Zajic

    • Philadelphia, PA

    • 9/24/2020