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Best Idea to Serving 5-Star Scallop Cream Croquettes with Pesto Genovese

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Scallop Cream Croquettes with Pesto Genovese

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To make an unforgettable Scallop Cream Croquettes with Pesto Genovese, here are the components required:

  1. Provide 150 grams of Fresh scallops (or chicken).
  2. Prepare 1/4 of of a small onion Onion.
  3. Prepare 1 of Olive oil (to sauté the scallops).
  4. You need 20 ml of White wine (or cooking sake).
  5. Provide 25 grams of Butter.
  6. Use 25 grams of Cake flour.
  7. Provide 120 ml of Milk.
  8. Take 2 tbsp of ★Heavy cream.
  9. Get 1/8 tsp of ★Coarse salt.
  10. Get 1/8 tsp of ★Sugar.
  11. Use 1 1/2 tbsp of Pesto genovese.
  12. Get 1/2 tbsp of Grated cheese.
  13. You need 1 of ・Cake flour.
  14. Prepare 1 of ・Beaten egg.
  15. You need 1 of ・Panko (I recommend fine crumbs).

After readying the materials, next you are good to cook your 5-star Scallop Cream Croquettes with Pesto Genovese by following the procedures below:

  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..

Recipe : Scallop Cream Croquettes with Pesto Genovese

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