Scallop Toast

• 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

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

rice, canola oil, eggs, scallops, fish sauce, juniper berries, poppy seeds, lemon wedges

Taken from cooking.nytimes.com/recipes/9653 (may not work)