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.

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