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servings:

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.

• 24 sea scallops (about 1 1/2 pounds), halved
• Olive-oil, cooking spray
• 6 tablespoons all-purpose flour
• 1 1/2 teaspoons cayenne pepper, or more to taste
• 3 teaspoons ground cumin
• 3 teaspoons ground coriander
• 1 1/2 teaspoons coarse salt
• 3/4 teaspoon ground cardamom
• One 12-inch-long daikon radish, peeled and cut into 1/4-inch-thick rounds
• 5 romaine lettuce leaves, very thinly sliced

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