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) 330
INGREDIENTS
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2 small red chiles (such as Fresno or Holland), seeds removed, finely chopped
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2 teaspoons finely grated grapefruit zest
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¼ teaspoon kosher salt, plus more
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2 tablespoons vegetable oil
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12 large sea scallops, side muscle removed, patted dry
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1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus ⅓ cup fennel fronds
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1 tablespoon white wine vinegar
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¼ cup fresh grapefruit juice
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Olive oil (for drizzling)
RECIPE PREPARATION
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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.
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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.
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Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.
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Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.