Scallop Croquettes Recipes

SCALLOP CROQUETTES

Steps:

• Make béchamel sauce:
• Cook onion in butter in a 2-quart heavy saucepan over moderately low heat, stirring, until softened. Add flour and cook, stirring, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add salt and white pepper, then reduce heat and simmer, stirring occasionally, 10 minutes. Pour béchamel through a fine sieve into a bowl and cover surface with a round of wax paper.
• Make croquettes:
• Preheat oven to 350°F.
• Tear bread into pieces and pulse in a food processor until reduced to fine crumbs. 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.
• 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. Add scallops and enough water to just cover them, then bring to a boil over moderate heat.
• Remove from heat and transfer mixture with a slotted spoon to processor, reserving liquid in pan. Add cheese and parsley sprigs to processor and pulse until all of mixture is minced, then transfer to a large bowl.
• Boil liquid in pan over high heat until reduced to about 2 tablespoons and stir together with 1/3 cup béchamel sauce, reserving leftover sauce for another use. Add to scallops, stirring gently, then fold in dried bread crumbs. Chill, covered, at least 4 hours.
• 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. Roll level tablespoons of scallop mixture into ovals. Working in batches, coat ovals with flour, knocking off excess, then dip in egg, letting excess drip off, and roll in crumbs to coat. Transfer to a wax paper-lined baking pan as coated.
• Cook croquettes:
• Cut remaining 2 sticks butter into 1-inch pieces and melt in a heavy saucepan over low heat. Remove from heat and let stand 3 minutes. Skim froth and slowly pour butter into a 10-inch heavy skillet, leaving milky solids in bottom of saucepan. Discard milky solids.
• Heat clarified butter over moderate heat until hot but not smoking, then cook croquettes about 6 at a time, turning, until golden brown all over, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and serve warm.

SEARED SCALLOPS WITH GARLIC BEURRE BLANC

Steps:

• In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
• Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
• Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES

Steps:

• Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
• Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
• Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.

CREOLE SCALLOP CAKES

Steps:

• In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

SCALLOP CROQUETTES

Steps:

• Make bechamel sauce: Cook onion in butter in a 2-quart heavy saucepan over moderately low heat, stirring, until softened.
• Add flour and cook, stirring, 3 minutes.
• Add milk in a stream, whisking, and bring to a boil, whisking.
• Add salt and white pepper, then reduce heat and simmer, stirring occasionally, 10 minutes.
• Pour béchamel sieve into a bowl and cover surface with a round of wax paper.
• Make croquettes: Preheat oven to 350°F Tear bread into pieces and pulse in a food processor until reduced to fine crumbs.
• 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.
• 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.
• Add scallops and enough water to just cover them, then bring to a boil over moderate heat.
• Remove from heat and transfer mixture with a slotted spoon to processor, reserving liquid in pan.
• Add cheese and parsley sprigs to processor and pulse until all of mixture is minced, then transfer to a large bowl.
• Boil liquid in pan over high heat until reduced to about 2 tablespoons and stir together with 1/3 cup béchamel sauce, reserving leftover sauce for another use.
• Add to scallops, stirring gently, then fold in dried bread crumbs.
• Chill, covered, at least 4 hours.
• 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.
• Roll level tablespoons of scallop mixture into ovals.
• Working in batches, coat ovals with flour, knocking off excess, then dip in egg, letting excess drip off, and roll in crumbs to coat.
• T.
• ransfer to a wax paper–lined baking pan as coated.
• Cook croquettes: Cut remaining 2 sticks butter into 1-inch pieces and melt in a heavy saucepan over low heat.
• Remove from heat and let stand 3 minutes.
• Skim froth and slowly pour butter into a 10-inch heavy skillet, leaving milky solids in bottom of saucepan.
• Discard milky solids.
• Heat butter over moderate heat until hot but not smoking, then cook croquettes about 6 at a time, turning, until golden brown all over, about 3 minutes.
• Transfer with a slotted spoon to paper towels to drain and serve warm.