We were ricing potatoes and I had some scallops on hand as well. The image of riced potatoes sparked the thought of putting the scallops in the ricer as well. The raw scallop becomes finely minced while retaining the shape of riced potatoes. 
The nooks and crannies of the riced scallop provide space for various garnishes. Today we accented the scallop with minced ginger and sake cured roe. The dish was completed with tofu crackers and sweet and sour squash juice.
akiandalex@ideasinfood.com
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Riced Scallop
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