Simple Way to Prepare Quick Scallop Cream Croquettes with Pesto Genovese

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

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

Na ovaj način možete s pestom pripremiti i njoke ili bilo koju drugu tjesteninu. Ako želite napraviti pravi pesto alla genovese nemojte koristiti sjeckalicu nego mužar. In our recipe for Spaghetti Genovese we give pesto a nutritional boost by adding spinach and toss it all together with fiber-rich whole-wheat pasta for a warm, comforting weeknight meal. Traditionally, this Italian pasta recipe combines pasta and pesto with potatoes and green beans.

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.

In our recipe for Spaghetti Genovese we give pesto a nutritional boost by adding spinach and toss it all together with fiber-rich whole-wheat pasta for a warm, comforting weeknight meal. Traditionally, this Italian pasta recipe combines pasta and pesto with potatoes and green beans. Chef John's recipe for seared scallops on fresh corn cream proves that you can make something special with just a few seasonal ingredients. This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie Check the consistency of the pesto, which should be thick and creamy. Blend for a few more A few cooks, after making blender pesto, add a touch of heavy cream to the sauce, but this is not essential. (NOTE: Don't substitute pecorino romano for pecorino sardo.) Trenette col Pesto Genovese (Linguine with Pesto).

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