Spicy Seared Scallops

Sea scallops are dredged in flour, seasoned with a spicy blend of cayenne pepper, cumin, coriander, salt, and cardamom, then seared and served with shredded romaine on rounds of daikon.
Martha Stewart Living, July 2001
  • Yield Makes 48
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  • 24 sea scallops (about 1 1/2 pounds), halved
  • Olive-oil, cooking spray
  • For the Seasoning

    • 6 tablespoons all-purpose flour
    • 1 1/2 teaspoons cayenne pepper, or more to taste
    • 3 teaspoons ground cumin
    • 3 teaspoons ground coriander
    • 1 1/2 teaspoons coarse salt
    • 3/4 teaspoon ground cardamom
  • For the Garnish

    • One 12-inch-long daikon radish, peeled and cut into 1/4-inch-thick rounds
    • 5 romaine lettuce leaves, very thinly sliced
  • Directions

    1. Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.

    2. Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.

    3. Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

    Recipe Reviews

    Reviews (7)

    • julesgp187 8 Feb, 2014

      Yes, this recipe is spicy, but the spices completely over power the scallops and that is a shame if you have spent good money on quality scallops.

    • Denise Geisler 13 Mar, 2013

      Thought this recipe was to be healthy, without refined flour! Yet it does have in the recipe!!! What is that about?

    • Auroraborealis16 23 Dec, 2010

      Young chef 15: I am sixteen and I totally applaud your desire to take chances with your cooking. While trying new recipes may lead to disaster, they are totally necessary in gaining experience with your cooking. You can't stick to betty crocker baking forever! Also, (something I find very helpful,) If you're stuck on a recipe and don't know how to, for example, sear a meat, go on youtube and they have great quick and informative videos that are extremely helpful! Good luck!

    • troutlily 24 Jul, 2010

      To Young Chef 15: at your age, you should stick to the recipes to learn the basics. After you have made a certain recipe several times, you can experiment. At my age, which is quite older than you, I play around with things, EXCEPT with pastry or baking. There, the measurements and timing have to be spot on. Otherwise, play around!

    • Young_Chef_15 4 May, 2010

      I am an aspiring chef at the young age of 13. My mom tells me to stick to the recipes I get from a trusted sorce and that trying new things often leads to disaster. I on the other hand LOVE cooks.com and all the others like recipezarr and all those. I like to experiment, figure things out for myself, and explore the culinary regions. What do I do?

    • Mylucy 9 Apr, 2010

      Your recipes sound great - is it possible to add the details Nutrition Facts, ie: calories, carbs, sodium, fat, fibre per serving?

      Many thanks

    • pas_non 27 Nov, 2009

      i just wanted to comment that since you renamed this section natural pantry, I always read it as "Natural Panty" in my inbox and it makes me laugh :)