Seared scallops with red chile paste and fennel salad

Delight your taste buds with succulent seared scallops paired with zesty red chile paste and refreshing fennel salad. A symphony of flavors awaits!

Ingredients:

• small red chiles (such as Fresno or Holland), seeds removed, finely chopped
• teaspoons finely grated grapefruit zest
• teaspoon kosher salt, plus more
• tablespoons vegetable oil
• large sea scallops, side muscle removed, patted dry
• small fennel bulb, quartered through root end, thinly sliced lengthwise, plus ⅓ cup fennel fronds
• tablespoon white wine vinegar
• cup fresh grapefruit juice
• Olive oil (for drizzling)

Instructions:

1. Crush chiles, grapefruit peel, and ¼ tsp. of salt together using the flat side of a chef’s knife on a chopping board. Keep the chile mixture aside.In a large skillet, heat vegetable oil over high heat until it starts to smoke slightly. Season scallops with salt; cook them in 2 separate batches to prevent overcrowding the skillet. Cook until the edges turn golden brown, approximately for 1 minute. Place the scallops on a serving dish with the golden side facing up, and spread some of the reserved chile mixture on each scallop.Mix fennel bulb with vinegar in a medium bowl until the fennel is coated; add some salt for seasoning.Drizzle grapefruit juice over the scallops and place fennel salad and fennel fronds on top; finish with a drizzle of olive oil.

Summary:

• Calories: 803 kcal
• Fat: 43 g
• Protein: 62 g
• Carbs: 43 g
• Potassium: 2157 mg
• Magnesium: 164 mg