[header] How to make scallop and corn gyoza [title] Discard small tough muscle from side of each scallop and in a food processor puree half scallops with sea salt. [step] With motor running add tofu in a stream and blend until just combined. Be careful not to over blend. 
[title] Transfer scallop mousse to a small bowl. [step] Chop fine remaining scallops and stir into mousse with white corn, red bell pepper, scallion, and coriander.