Ingredients

makes 48

　　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

　　

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.Buy the full book from Amazon.