Scallop Toast

Preparation

1. Step 1

   Place the rice in a grinder and process to the texture of a meal. Heat ¼ cup of the oil in a skillet over medium low heat and whisk in the ground rice.

2. Step 2

   Cook, stirring, until mixture has slightly darkened, about 2 minutes. Remove from heat and let cool 3 minutes. Whisk the egg yolks. Add them to the rice mixture and whisk until thickened, 1 to 2 minutes.

3. Step 3

   Cut half the scallops into ½-inch dice. In a food processor, make a paste of the remaining scallops, a tablespoon of the oil, the fish sauce and juniper berries. Beat the egg whites until they form soft peaks, about 2 minutes.

4. Step 4

   Add the diced scallops and the scallop paste to the rice-egg mixture and stir well. Transfer to a bowl and add the egg whites. Stir thoroughly.

5. Step 5

   Heat ½ tablespoon of the oil in a large skillet over medium heat. Place ¼ cup of the mixture into the skillet and flatten to make a 2-inch round. Make 2 more rounds and sprinkle the top of each with ¼ teaspoon poppy seeds. Fry for 3 minutes, then turn and cook 3 minutes more. Drain on paper towels. Repeat with the remaining oil and rice-egg mixture and serve with the lemon wedges.