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Seared Scallops with Red Chile Paste and Fennel Salad

Seared Scallops with Red Chile Paste and Fennel Salad

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.


  • 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)

Recipe Preparation

  • 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.

  • 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.

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

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

Nutritional Content

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) 330Reviews Section

Watch the video: Gordon Ramsays Huevos Rancheros Recipe (July 2021).