Hello, I am Laura. Today, we’re going to prepare scallop cream croquettes with pesto genovese recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Scallop Cream Croquettes with Pesto Genovese Recipe
Scallop Cream Croquettes with Pesto Genovese is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Scallop Cream Croquettes with Pesto Genovese is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have scallop cream croquettes with pesto genovese using 15 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Scallop Cream Croquettes with Pesto Genovese:
- Prepare 150 grams Fresh scallops (or chicken)
- Make ready 1/4 of a small onion Onion
- Prepare 1 Olive oil (to sauté the scallops)
- Take 20 ml White (or cooking )
- Make ready 25 grams Butter
- Prepare 25 grams Cake flour
- Make ready 120 ml Milk
- Make ready 2 tbsp ★Heavy cream
- Prepare 1/8 tsp ★Coarse salt
- Take 1/8 tsp ★Sugar
- Prepare 1 1/2 tbsp Pesto genovese
- Get 1/2 tbsp Grated cheese
- Take 1 ・Cake flour
- Prepare 1 ・Beaten egg
- Get 1 ・Panko (I recommend fine cbs)
Instructions to make Scallop Cream Croquettes with Pesto Genovese:
- Slice the onion thinly. Quarter the scallops if they are big, and cut into thirds if they are small.
- Put the olive oil in a frying pan and sauté the scallops. Once both sides are lightly cooked add the white to the pan, and cook the scallops through.
- Transfer the cooked scallops to a plate.
- Add the butter and onions to the same frying pan, and sauté the onions over low heat until softened.
- Keeping the heat low, add the cake flour in 3 to 4 batches, mixing well between additions. Sauté for 2 to 3 minutes more.
- Turn off the heat, and add the milk in 3 to 4 batches, mixing well between additions. Mix well so that no lumps form.
- Add the ingredients, turn the heat back on, and cook until the sauce reaches the consistency you like. If you want it to be quite loose and liquid, just heat it through briefly.
- Turn off the heat, add the pesto and grated cheese, and mix well. Taste, and add salt if needed.
- Return the scallops from Step 3 to the pan and mix.
- Transfer the Step 9 mixture to a shallow tray and smooth out the surface. Cover with plastic wrap, and chill in the refrigerator for 1 to 2 hours.
- Divide the mixture into 6 portions. Oil your hands a little and form each portion into a cylinder. Coat thoroughly with cake flour, egg and panko in that order.
- Deep fry in medium temperature oil until golden brown and crispy.
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