Steps to Prepare Favorite Scallop Cream Croquettes with Pesto Genovese

Scallop Cream Croquettes with Pesto Genovese.

Hey everyone, hope you're 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 little bit tasty. This will be really delicious.

Scallop Cream Croquettes with Pesto Genovese is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It's easy, it is quick, it tastes yummy. Scallop Cream Croquettes with Pesto Genovese is something that I have loved my whole life. They are fine and they look fantastic.

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

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

1. {Take 150 grams of Fresh scallops (or chicken).
2. {Get 1/4 of of a small onion Onion.
3. {Prepare 1 of Olive oil (to sauté the scallops).
4. {Make ready 20 ml of White wine (or cooking sake).
5. {Prepare 25 grams of Butter.
6. {Take 25 grams of Cake flour.
7. {Prepare 120 ml of Milk.
8. {Prepare 2 tbsp of ★Heavy cream.
9. {Get 1/8 tsp of ★Coarse salt.
10. {Take 1/8 tsp of ★Sugar.
11. {Take 1 1/2 tbsp of Pesto genovese.
12. {Make ready 1/2 tbsp of Grated cheese.
13. {Make ready 1 of ・Cake flour.
14. {Take 1 of ・Beaten egg.
15. {Make ready 1 of ・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 exceptional food scallop cream croquettes with pesto genovese recipe. Thanks so much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!