How to Make Perfect Scallop Cream Croquettes with Pesto Genovese

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, scallop cream croquettes with pesto genovese. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. 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 is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Scallop Cream Croquettes with Pesto Genovese is something that I have loved my whole life.

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

The ingredients needed to make Scallop Cream Croquettes with Pesto Genovese:

1. Take Fresh scallops (or chicken)
2. Prepare of a small onion Onion
3. Take Olive oil (to sauté the scallops)
4. Prepare White wine (or cooking sake)
5. Get Butter
6. Make ready Cake flour
7. Take Milk
8. Take ★Heavy cream
9. Prepare ★Coarse salt
10. Take ★Sugar
11. Take Pesto genovese
12. Take Grated cheese
13. Make ready ・Cake flour
14. Make ready ・Beaten egg
15. Make ready ・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.

So that’s going to wrap it up with this special food scallop cream croquettes with pesto genovese recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!