Recipe information
Yield
makes 48
Ingredients
6 tablespoons all-purpose flour
1 1/2 teaspoons cayenne pepper, or more to taste
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cardamom
24 sea scallops (about 1 1/2 pounds), halved
1 12-inch-long daikon radish, peeled and cut into 48 1/4-inch-thick rounds
5 romaine lettuce leaves, very thinly sliced
Olive oil cooking spray
Preparation
Step 1
Combine the flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat.
Step 2
Place the daikon rounds on a serving platter. Top each with shredded lettuce; set aside.
Step 3
Heat a medium nonstick skillet over medium heat. Coat with olive oil spray, add the 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.
Fit to eat recipe
Step 4
(Per half-scallop)
Step 5
Calories: 20
Step 6
Fat: 0g
Step 7
Cholesterol: 5mg
Step 8
Carbohydrate: 2g
Step 9
Sodium: 59mg
Step 10
Protein: 3g
Step 11
Fiber: 0g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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