Sear perfection.
¼ teaspoon kosher salt, plus more1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus ⅓ cup fennel frondsUsing the side of a chef’s knife, mash chiles, grapefruit zest, and ¼ tsp. salt to a paste on a cutting board. Set chile 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 chile paste on each.Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.
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