What happens next?

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