Recipe of Perfect Scallop Cream Croquettes with Pesto Genovese

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, scallop cream croquettes with pesto genovese. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Scallop Cream Croquettes with Pesto Genovese is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Scallop Cream Croquettes with Pesto Genovese is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Get 150 grams Fresh scallops (or chicken)
2. Prepare 1/4 of a small onion Onion
3. Prepare 1 Olive oil (to sauté the scallops)
4. Make ready 20 ml White wine (or cooking sake)
5. Take 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. Get 1/2 tbsp Grated cheese
13. Get 1 ・Cake flour
14. Make ready 1 ・Beaten egg
15. Get 1 ・Panko (I recommend fine crumbs)

Instructions 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.

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