Scallop Cream Croquettes with Pesto Genovese

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Scallop Cream Croquettes with Pesto Genovese. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Scallop Cream Croquettes with Pesto Genovese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Scallop Cream Croquettes with Pesto Genovese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Scallop Cream Croquettes with Pesto Genovese is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Scallop Cream Croquettes with Pesto Genovese using 15 ingredients and 12 steps. Here is how you cook that.

I wanted to make cream croquettes filled with pesto genovese.

I made the cream sauce for the croquettes in the photo quite stiff.
When forming the croquettes, oil your hands beforehand to prevent the mixture from sticking to your hands and to help you form nice smooth shapes. You can form them into balls or cylinders or any shape you like.
You can use store-bought sauce as well.
These croquettes are delicious when cold too! Recipe by Sumireno usagi

Ingredients and spices that need to be Get to make Scallop Cream Croquettes with Pesto Genovese:

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

Steps to make 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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So that's going to wrap it up for this special food Easiest Way to Prepare Award-winning Scallop Cream Croquettes with Pesto Genovese. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!