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Spicy Seared Scallop Canapés

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

  1. 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.

  2. 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

The cookbook cover with a blue background and fine typeface.
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. Buy the full book from Amazon.
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