Seared scallops with red chilli paste and fennel salad
Fresh Tasmanian scallops combine beautifully with to make a perfect light dinner that looks stunning and tastes amazing.
How long will it take?
15 minutes
What’s the serving size?
Serves 2
What do I need?
- 2 small red chillies, seeds removed, finely chopped
- 2 teaspoons finely grated grapefruit zest
- ¼ teaspoon salt, plus extra
- 12 scallops, patted dry
- 1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus 1/3 cup fennel fronds
- 1 tablespoon white wine vinegar
- ¼ cup fresh grapefruit juice
- Olive oil for drizzling
How do I make it?
- Using the side of a chef’s knife, mash chillies, grapefruit zest, and ¼ tsp. salt to a paste on a cutting board. Set chilli 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. Flip and cook for a further minute on other side. 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.
Recipe from Bon Appetit
