Jasmine Rice Cakes with Scallop, Snap Pea, and Herb Oil

Rinse jasmine rice until water runs clear, then combine with 1.5 cups water and 0.5 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until water is absorbed and rice is tender.

Fluff rice with a fork and let cool 10 minutes. Stir in the egg until evenly distributed.

Divide rice mixture into 8 portions. Using damp hands, press each portion into a 3-inch round cake about 0.5 inch thick. Place on a parchment-lined plate.

Heat 2 tbsp olive oil in a non-stick skillet over medium-high heat until oil shimmers. Add rice cakes in a single layer and cook 3-4 minutes per side until golden and a slight crust forms.

Transfer rice cakes to a baking sheet and keep warm in a 200F oven while preparing the scallops and sauce.

While rice cakes cook, combine basil, cilantro, garlic, 0.5 cup olive oil, juice of 1 lemon, and 0.25 tsp salt in a blender. Blend on high 1 minute until smooth and vibrant green.

Strain through a fine-mesh strainer, pressing to extract all oil. Season with additional salt if needed. Set aside at room temperature.

Pat scallops completely dry with paper towels. Season both sides with 0.25 tsp salt and 0.125 tsp white pepper.

Increase heat to high in the same skillet. When pan is nearly smoking, add scallops leaving space between each. Sear undisturbed 1.5-2 minutes until a golden crust forms on the bottom.

Flip scallops and cook another 1-2 minutes until internal temperature reaches 63C/145F for medium doneness. Transfer to a plate and rest.

In the same skillet over medium-high heat, add snap peas and toss 2 minutes until bright green and crisp-tender with slight char.

Remove from heat and drizzle 1 tbsp soy sauce over snap peas, tossing to coat.

Place 2 rice cakes on each plate. Arrange 2 scallops and snap peas alongside. Spoon herb oil generously over the rice cakes and scallops. Serve immediately with extra herb oil on the side.