SCALLOP TOAST

Scallop Toast image

Provided by Molly O'Neill

Time 30m

Yield 6 appetizers

Number Of Ingredients 8

Ingredients

1/2 cup rice, preferably Texmati
6 tablespoons canola oil
3 eggs at room temperature, separated
2 pounds scallops
1 tablespoon fish sauce
3/4 teaspoon minced juniper berries
1 1/2 teaspoons poppy seeds
6 lemon wedges

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 859 milligrams, Sugar 0 grams, TransFat 0 grams