Spicy Seared Scallops

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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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