Seared Scallops with Red Chile Paste and Fennel Salad
['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)']
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.
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.
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.
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