Scallop Toast

Ingredients

• ½ cup rice, preferably Texmati
• 6 tablespoons canola oil
• 3 eggs at room temperature, separated
• 2 pounds scallops
• 1 tablespoon fish sauce
• ¾ teaspoon minced juniper berries
• 1 ½ teaspoons poppy seeds
• 6 lemon wedges

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    329 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 22 grams protein; 129 milligrams cholesterol; 864 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 appetizers

Preparation

1. Place the rice in a grinder and process to the texture of a meal. Heat 1/4 cup of the oil in a skillet over medium low heat and whisk in the ground rice.
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. Cut half the scallops into 1/2-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. 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. Heat 1/2 tablespoon of the oil in a large skillet over medium heat. Place 1/4 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 1/4 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.

30 minutes