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+ servings

Red Chili Seared Scallops and Citrus Fennel Salad

This Red Chili Seared Scallops recipe is an an elegant appetizer recipe that will make a great addition to your New Year’s Eve holiday appetizers.
Course Appetizer
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 74kcal
Author Kat Jeter & Melinda Caldwell


  • 6 Sea scallops side muscle removed, patted dry
  • 2 tablespoons Butter
  • 2 tablespoons Piment d'ville Basque Red Chili Powder
  • Salt and Pepper
  • 2 teaspoons Orange Zest
  • 1 large Fennel bulb thinly sliced
  • 1 tablespoon White wine vinegar
  • ¼ cup Orange juice freshly squeezed
  • 1/4 cup Pomegranate seeds
  • Iliada Greek Extra Virgin Olive Oil to drizzle


  • Heat butter over medium high heat in a large skillet.
  • Salt and pepper scallops and then lightly coat both sides with Piment d'ville Basque Red Chili Powder.
  • Once butter has melted add scallops to the skillet and cook for 1 1/2 - 2 minutes per side.
  • To make the Citrus Fennel salad mix the white wine vinegar and orange juice together.
  • Place the thinly sliced fennel in a small bowl and pour the orange juice mixture over it lightly tossing the fennel in the dressing.
  • Place a small amount of Citrus Fennel Salad in each scallop shell, or on each appetizer plate. Drizzle with olive oil and garnish with pomegranate seeds and orange zest.
  • Top each salad with a Red Chili Seared Scallop.


Calories: 74kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 156mg | Potassium: 281mg | Fiber: 2g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 11.5mg | Calcium: 28mg | Iron: 0.8mg