Simple Way to Make Super Quick Homemade Scallop Cream Croquettes with Pesto Genovese

Scallop Cream Croquettes with Pesto Genovese.

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive 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 unique. This is gonna smell and look delicious.

Scallop Cream Croquettes with Pesto Genovese is one of the most popular of recent trending foods on earth. It's appreciated by millions every day. It is easy, it is quick, it tastes yummy. They're fine and they look fantastic. Scallop Cream Croquettes with Pesto Genovese is something which I've loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have scallop cream croquettes with pesto genovese using 15 ingredients and 12 steps. Here is how you can achieve that.

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

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

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