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Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, scallop cream croquettes with pesto genovese. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Scallop Cream Croquettes with Pesto Genovese is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Scallop Cream Croquettes with Pesto Genovese is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. 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 Fresh scallops (or chicken)
2. Take 1/4 of a small onion Onion
3. Take 1 Olive oil (to sauté the scallops)
4. Prepare 20 ml White wine (or cooking sake)
5. Prepare 25 grams Butter
6. Get 25 grams Cake flour
7. Make ready 120 ml Milk
8. Make ready 2 tbsp ★Heavy cream
9. Take 1/8 tsp ★Coarse salt
10. Prepare 1/8 tsp ★Sugar
11. Take 1 1/2 tbsp Pesto genovese
12. Prepare 1/2 tbsp Grated cheese
13. Take 1 ・Cake flour
14. Take 1 ・Beaten egg
15. Get 1 ・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 special food scallop cream croquettes with pesto genovese recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!