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.

  • Yield: Makes 48
Spicy Seared Scallops

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, July 2001

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

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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