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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

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Credit: Richard Gerhard Jung

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Yield:
Makes 48
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Ingredients

Ingredient Checklist
For the Seasoning
For the Garnish

Directions

Instructions Checklist
  • 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.

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  • 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.

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