Name: Seared Scallops With Red Chile Paste and Fennel Salad
Yield: 4 Servings
Ingredients: 2 small red chiles (such as Fresno or Holland), seeds removed, finely chopped; 2 teaspoons finely grated grapefruit zest; ¼ teaspoon kosher salt, plus more; 2 tablespoons vegetable oil; 12 large sea scallops, side muscle removed, patted dry; 1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus ⅓ cup fennel fronds; 1 tablespoon white wine vinegar; ¼ cup fresh grapefruit juice; Olive oil (for drizzling)

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Alex Lau

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Recipe notes