Seared scallops with red chile paste and fennel salad

Ingredients

• 2 small red chillies, seeds removed, finely chopped
• 2 teaspoons finely grated grapefruit zest
• ¼ teaspoon salt, plus extra
• 12 scallops, patted dry
• 1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus 1/3 cup fennel fronds
• 1 tablespoon white wine vinegar
• ¼ cup fresh grapefruit juice
• Olive oil for drizzling