Spicy Seared Scallop Canapes

• 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

1. Combine the flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl.
2. Dip each halved scallop into the flour mixture to coat.
3. Place the daikon rounds on a serving platter.
4. Top each with shredded lettuce; set aside.
5. Heat a medium nonstick skillet over medium heat.
6. Coat with olive oil spray, add the coated scallops, and sear until light golden brown and cooked through, about 1 minute per side.
7. Transfer each seared scallop half to a daikon round.
8. Serve warm or at room temperature.
9. (Per half-scallop)
10. Calories: 20
11. Fat: 0g
12. Cholesterol: 5mg
13. Carbohydrate: 2g
14. Sodium: 59mg
15. Protein: 3g
16. Fiber: 0g

allpurpose, cayenne pepper, ground cumin, ground coriander, coarse salt, ground cardamom, rounds, olive oil cooking spray

Taken from www.epicurious.com/recipes/food/views/spicy-seared-scallop-canapes-392175 (may not work)