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
- 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)
Instructions
Seared Scallops With Red Chile Paste and Fennel Salad serves 4 original recipe by Bon Appetit.
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