Seared Scallops with Red Chile Paste and Fennel Salad
Seared Scallops with Red Chile Paste and Fennel Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Using the side of a chef’s knife, mash chiles, grapefruit zest, and 1/4 tsp. salt to a paste on a cutting board.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.