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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, scallop cream croquettes with pesto genovese. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Scallop Cream Croquettes with Pesto Genovese is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Scallop Cream Croquettes with Pesto Genovese is something that I have loved my whole life. They’re nice and they look wonderful.

Scallop Cream Croquettes with Pesto Genovese. Luxurious Egg White and Almond Flour Cookies. Il Pesto alla genovese è un condimento tipico della cucina ligure a base di basilico. Come si fa il Pesto fatto in casa in poche mosse?

To get started with this recipe, we must prepare a few components. You can have 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. Make ready 150 grams Fresh scallops (or chicken)
  2. Make ready 1/4 of a small onion Onion
  3. Prepare 1 Olive oil (to sauté the scallops)
  4. Take 20 ml White wine (or cooking sake)
  5. Make ready 25 grams Butter
  6. Take 25 grams Cake flour
  7. Prepare 120 ml Milk
  8. Take 2 tbsp ★Heavy cream
  9. Get 1/8 tsp ★Coarse salt
  10. Make ready 1/8 tsp ★Sugar
  11. Take 1 1/2 tbsp Pesto genovese
  12. Prepare 1/2 tbsp Grated cheese
  13. Prepare 1 ・Cake flour
  14. Get 1 ・Beaten egg
  15. Prepare 1 ・Panko (I recommend fine crumbs)

Simple to make and gorgeous on the plate, scallops make for a gourmet appetizer or side. Get recipes to make them baked, fried, and bacon-wrapped. Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you! · Scallop Cream Croquettes with Pesto Genovese Hey everyone, it's Jim, welcome to our recipe site.

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.
  13. Ready to serve and ENJOY!

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you! · Scallop Cream Croquettes with Pesto Genovese Hey everyone, it's Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, scallop cream croquettes with pesto genovese. One of my favorites food recipes. This time, I will make it a bit unique.

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