In a large bowl, place cooked rice, salt, pepper, oregano, mint, peas, 2 beaten eggs and gluten-free flour, and combine well. Form rice and pea mixture into little balls, and flatten them into the shape of small patties.
Make an egg wash, and add corn flake crumbs in another bowl. Dip each rice ball briefly in the egg wash, letting the excess drip off, and then dredge it in the corn flake crumbs until well-coated on all sides.
To make sauce add lemon juice, chopped mint, sugar and salt in a pan and mix well until sugar fully dissolves. Pour wine into saucepan. Once the mixture heats up, add arrowroot starch and immediately mix well.
To plate, arrange watercress greens at the bottom of a plate. Place crispy pea cake, and top it with 1-3 scallops. Drizzle grilled scallops with lemon mint and Pinot Grigio sauce. Top with more watercress. Serve immediately.