TOASTED RICE FLOUR
275g Carolina Gold rice
25g Carolina Gold rice
135g all-purpose flour
135g toasted Carolina Gold rice flour
6g Kosher salt
3 large scallops
1g chopped jalapeño, seeds removed
1g red onion, fine brunoise
Fish sauce, to taste
Fresh lime juice, to taste
Lemon olive oil, to taste
Salt, to taste
1 — TOASTED RICE FLOUR
Toast the Carolina Gold rice until aromatic and slightly browned.
2 — BUÑELOS
Steep 25g toasted rice in the milk for 1 hour. Strain, keep the milk and discard the strained rice. Blend the remaining rice in a blender until it resembles flour. In the same blender combine the milk, all-purpose flour, eggs and salt and blend for one minute. Heat a buñuelo mould in a pot of 110°C (375°F) grapeseed oil for 3 minutes, then dip half of the hot mould into the batter and return it to the oil. Fry until golden brown. Remove the buñuelo from the mould and season with Kosher salt. Continue this process to make 20 buñuelos (2 per guest).
3 — SCALLOPS
Remove the foot and any shell particles from the scallops. Chop into small dice, ensuring they are very fine. Season with the jalapeño, red onion, fish sauce, lime juice, salt and lemon olive oil. The mixture should taste bright and fresh with a creaminess from the scallop.
Cut the tip of a small piping bag just enough for the mixture to come out. Fill the hollow side of each buñuelo with the scallop mixture and serve immediately.
The buñuelo mould can be purchased online or in any kitchen specialty store. The buñuelos can be made up to 3 days in advance and stored in an airtight container until ready to use. The scallop mixture must be prepared right before serving to avoid the lime juice cooking the scallops.