How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Seared Scallops With Red Chile Paste And Fennel Salad ?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Seared Scallops With Red Chile Paste And Fennel Salad suitable as seafood?

Yes, Seared Scallops With Red Chile Paste And Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Seared Scallops With Red Chile Paste And Fennel Salad ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Scallops With Red Chile Paste And Fennel Salad Recipe

Name: Seared Scallops With Red Chile Paste And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Seared Scallops With Red Chile Paste And Fennel Salad – a delicious recipe with red chiles, kosher salt, vegetable oil, muscle, fennel bulb, white wine vinegar. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

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)

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Quick Info

Servings
4 servings
Calories
78 kcal
Category
Seafood

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