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
Photography: Richard Gerhard Jung
Source: Martha Stewart Living, July 2001
- 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
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.