Scallop Cream Croquettes with Pesto Genovese
Scallop Cream Croquettes with Pesto Genovese

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, scallop cream croquettes with pesto genovese. One of my favorites. This time, I will make it a little 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’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Scallop Cream Croquettes with Pesto Genovese is something that I have loved my entire life. They are fine and they look wonderful.

Learn how to make a Seared Scallops on Fresh Corn Cream recipe! I hope you enjoy this easy Summer Scallop Recipe! To prepare filling: Heat oil in a wok and stir-fry the scallops, carrot and celery.

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

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

Traditionally, this Italian pasta recipe combines pasta and pesto with potatoes and green beans. DIRECTIONS Add the scallops and pepper flakes, cook until opaque. Toss the pesto pasta with the shrimp and scallop mixture. Chef John's recipe for seared scallops on fresh corn cream proves that you can make something special with just a few seasonal ingredients.

Steps 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.

Reviews for: Photos of Seared Scallops with Corn Cream. The best recipe for Pesto ala Genovese by Greek chef Akis Petretzikis. Make the most delicious, aromatic homemade pesto ala Genovese in minutes for your pasta! Simply combine the pesto sauce, with the steaming pasta and serve! Our traditionally-made pesto is made with freshly picked basil, fresh garlic, and extra virgin olive oil which we believe gives a dimension of flavor that is unequaled.

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