Ingredients

• 2 small red chiles (such as Fresno or Holland), seeds removed, finely chopped
• 2 teaspoons finely grated grapefruit zest
• 1/4 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 1/3 cup fennel fronds
• 1 tablespoon white wine vinegar
• 1/4 cup fresh grapefruit juice
• Olive oil (for drizzling)

Instructions

1. Using the side of a chef’s knife, mash chiles, grapefruit zest, and 1/4 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. 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.