0 0
Scallop Croquettes

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tablespoon finely chopped onion
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon white pepper
6 slices firm white bread, crusts removed
1 cup unsalted butter, plus
2 tablespoons unsalted butter
1/4 lb mushroom, trimmed,then halved if large
2 slices onions (1/2 inch thick)
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Nutritional information

90.3
Calories
63 g
Calories From Fat
7 g
Total Fat
4.3 g
Saturated Fat
25.2 mg
Cholesterol
88.4 mg
Sodium
4.7 g
Carbs
0.2 g
Dietary Fiber
0.9 g
Sugars
2.4 g
Protein
1512g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Scallop Croquettes

Features:
    Cuisine:

    Fancier than your typical salmon croquettes. This recipe came with the first food processor I bought.

    • 310 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Scallop Croquettes, Fancier than your typical salmon croquettes This recipe came with the first food processor I bought , Fancier than your typical salmon croquettes This recipe came with the first food processor I bought


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Make Bechamel Sauce: Cook Onion in Butter in a 2-Quart Heavy Saucepan Over Moderately Low Heat, Stirring, Until Softened.

    2
    Done

    Add Flour and Cook, Stirring, 3 Minutes.

    3
    Done

    Add Milk in a Stream, Whisking, and Bring to a Boil, Whisking.

    4
    Done

    Add Salt and White Pepper, Then Reduce Heat and Simmer, Stirring Occasionally, 10 Minutes.

    5
    Done

    Pour Bchamel Sieve Into a Bowl and Cover Surface With a Round of Wax Paper.

    6
    Done

    Make Croquettes: Preheat Oven to 350f Tear Bread Into Pieces and Pulse in a Food Processor Until Reduced to Fine Crumbs.

    7
    Done

    Spread 3/4 Cup Bread Crumbs in a Shallow Baking Pan (reserve Remaining Bread Crumbs For Coating) and Bake, Stirring Occasionally, Until Dry but not Golden, About 5 Minutes.

    8
    Done

    Heat 2 Tablespoons Butter in a 1-Quart Heavy Saucepan Over Moderately High Heat Until Foam Subsides, Then Cook Mushrooms and Onion With Lemon Juice, 1/4 Teaspoon Salt, and 1/2 Teaspoon Pepper, Covered, Stirring Occasionally, Until Mushrooms Give Off Some Liquid and Onion Is Slightly Softened, About 5 Minutes.

    9
    Done

    Add Scallops and Enough Water to Just Cover Them, Then Bring to a Boil Over Moderate Heat.

    10
    Done

    Remove from Heat and Transfer Mixture With a Slotted Spoon to Processor, Reserving Liquid in Pan.

    11
    Done

    Add Cheese and Parsley Sprigs to Processor and Pulse Until All of Mixture Is Minced, Then Transfer to a Large Bowl.

    12
    Done

    Boil Liquid in Pan Over High Heat Until Reduced to About 2 Tablespoons and Stir Together With 1/3 Cup Bchamel Sauce, Reserving Leftover Sauce For Another Use.

    13
    Done

    Add to Scallops, Stirring Gently, Then Fold in Dried Bread Crumbs.

    14
    Done

    Chill, Covered, at Least 4 Hours.

    15
    Done

    to Form Croquettes: Put Flour, Egg, and Remaining (fresh) Bread Crumbs in Separate Shallow Bowls and Stir Remaining 1/4 Teaspoons Salt and Pepper Into Crumbs.

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Blueberry Cream Muffins
    previous
    Blueberry Cream Muffins
    Crispy Spicy Cheddar Cheese Twists
    next
    Crispy Spicy Cheddar Cheese Twists
    Blueberry Cream Muffins
    previous
    Blueberry Cream Muffins
    Crispy Spicy Cheddar Cheese Twists
    next
    Crispy Spicy Cheddar Cheese Twists

    Add Your Comment

    2 + 8 =