Spicy Seared Scallops

By pattie_d

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.

Ingredients

• 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

Details

Servings 1
Adapted from wholeliving.com

Preparation

Step 1

Directions

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.

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

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.

From Martha Stewart Living,

July 2001