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.
Category: not set
Cuisine: not set
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
1 tablespoon white wine vinegar
¼ cup fresh grapefruit juice
Olive oil (for drizzling)
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