Scallop Cream Croquettes with Pesto Genovese
Scallop Cream Croquettes with Pesto Genovese

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, scallop cream croquettes with pesto genovese. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Scallop Cream Croquettes with Pesto Genovese is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Scallop Cream Croquettes with Pesto Genovese is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook scallop cream croquettes with pesto genovese using 15 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Scallop Cream Croquettes with Pesto Genovese:
  1. Prepare 150 grams Fresh scallops (or chicken)
  2. Make ready 1/4 of a small onion Onion
  3. Make ready 1 Olive oil (to sauté the scallops)
  4. Make ready 20 ml White wine (or cooking sake)
  5. Get 25 grams Butter
  6. Prepare 25 grams Cake flour
  7. Take 120 ml Milk
  8. Make ready 2 tbsp ★Heavy cream
  9. Take 1/8 tsp ★Coarse salt
  10. Get 1/8 tsp ★Sugar
  11. Take 1 1/2 tbsp Pesto genovese
  12. Prepare 1/2 tbsp Grated cheese
  13. Make ready 1 ・Cake flour
  14. Make ready 1 ・Beaten egg
  15. Prepare 1 ・Panko (I recommend fine crumbs)
Steps to make Scallop Cream Croquettes with Pesto Genovese:
  1. Slice the onion thinly. Quarter the scallops if they are big, and cut into thirds if they are small.
  2. Put the olive oil in a frying pan and sauté the scallops. Once both sides are lightly cooked add the white wine to the pan, and cook the scallops through.
  3. Transfer the cooked scallops to a plate.
  4. Add the butter and onions to the same frying pan, and sauté the onions over low heat until softened.
  5. Keeping the heat low, add the cake flour in 3 to 4 batches, mixing well between additions. Sauté for 2 to 3 minutes more.
  6. Turn off the heat, and add the milk in 3 to 4 batches, mixing well between additions. Mix well so that no lumps form.
  7. 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.
  8. Turn off the heat, add the pesto and grated cheese, and mix well. Taste, and add salt if needed.
  9. Return the scallops from Step 3 to the pan and mix.
  10. 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.
  11. 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.
  12. Deep fry in medium temperature oil until golden brown and crispy.

So that is going to wrap this up for this exceptional food scallop cream croquettes with pesto genovese recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!