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