Scallop Toast

Directions

1. 1
   Place the rice in a grinder and process to the texture of a meal.
2. 2
   Heat 1/4 cup of the oil in a skillet over medium low heat and whisk in the ground rice.
3. 3
   Cook, stirring, until mixture has slightly darkened, about 2 minutes.
4. 4
   Remove from heat and let cool 3 minutes.
5. 5
   Whisk the egg yolks.
6. 6
   Add them to the rice mixture and whisk until thickened, 1 to 2 minutes.
7. 7
   Cut half the scallops into 1/2-inch dice.
8. 8
   In a food processor, make a paste of the remaining scallops, a tablespoon of the oil, the fish sauce and juniper berries.
9. 9
   Beat the egg whites until they form soft peaks, about 2 minutes.
10. 10
    Add the diced scallops and the scallop paste to the rice-egg mixture and stir well.
11. 11
    Transfer to a bowl and add the egg whites.
12. 12
    Stir thoroughly.
13. 13
    Heat 1/2 tablespoon of the oil in a large skillet over medium heat.
14. 14
    Place 1/4 cup of the mixture into the skillet and flatten to make a 2-inch round.
15. 15
    Make 2 more rounds and sprinkle the top of each with 1/4 teaspoon poppy seeds.
16. 16
    Fry for 3 minutes, then turn and cook 3 minutes more.
17. 17
    Drain on paper towels.
18. 18
    Repeat with the remaining oil and rice-egg mixture and serve with the lemon wedges.