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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 analysis per serving
19 grams carbs; 116 milligrams cholesterol; 324 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 859 milligrams sodium; 22 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
Private Notes