- Prep Time: 5 minutes
- Cook Time: 5 minutes
Seared Scallops with Red Chilli Paste and Fennel Salad
Scallops are a spectacular and profitable dish to add to menus. In this dish we sear the scallops on only one side, preserving the tender, near raw taste of the scallops. Fast to prepare, labour light, our seared scallops with red chilli paste and fennel salad are perfect as a takeaway, starter or a main. A winning dish for seafood lovers and healthy eaters alike. Perfect for larger cafes, restaurants and pubs. In these challenging times chefs need to cook, plate and serve quickly to keep tables turning over. This dish does the job perfectly!
Image and recipe courtesy bon appetit
- 16 Pacific West scallops roe off
- 2 small red chillies, seeds removed, finely chopped
- 2 tsps finely grated grapefruit zest
- ¼ tsp kosher salt, plus more
- 2 tbs vegetable oil
- 1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus ⅓ cup fennel fronds
- 1 tbs white wine vinegar
- ¼ cup fresh grapefruit juice
- Olive oil (for drizzling)
For the seared scallops with red chilli paste and fennel salad
Using the side of a chef’s knife, mash chillies, grapefruit zest, and ¼ tsp salt to a paste on a cutting board. Set chilli paste aside. 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 chilli paste on each. Toss fennel bulb with vinegar in a medium bowl to coat, season with salt. Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.
For our seared scallops with red chilli paste and fennel salad we use Pacific West’s scallops roe off.
They are wild caught and IQF phosphate free.
Product number: 6400 Sizes: U10, 10/15 and 15/20 Pack size: 5kg Country of origin: USA