seared scallops with red chile paste and fennel salad.jpg

Seared scallops with red chile 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 chiles, 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?

  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.
  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. 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.
  3. Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.
  4. Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.

Recipe from Bon Appetit

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