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1
Slice the onion thinly.
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2
Quarter the scallops if they are big, and cut into thirds if they are small.
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3
Put the olive oil in a frying pan and saute the scallops.
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4
Once both sides are lightly cooked add the white wine to the pan, and cook the scallops through.
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5
Transfer the cooked scallops to a plate.
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6
Add the butter and onions to the same frying pan, and saute the onions over low heat until softened.
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7
Keeping the heat low, add the cake flour in 3 to 4 batches, mixing well between additions.
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8
Saute for 2 to 3 minutes more.
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9
Turn off the heat, and add the milk in 3 to 4 batches, mixing well between additions.
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10
Mix well so that no lumps form.
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11
Add the ingredients, turn the heat back on, and cook until the sauce reaches the consistency you like.
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12
If you want it to be quite loose and liquid, just heat it through briefly.
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13
Turn off the heat, add the pesto and grated cheese, and mix well.
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14
Taste, and add salt if needed.
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15
Return the scallops from Step 3 to the pan and mix.
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16
Transfer the Step 9 mixture to a shallow tray and smooth out the surface.
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17
Cover with plastic wrap, and chill in the refrigerator for 1 to 2 hours.
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18
Divide the mixture into 6 portions.
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19
Oil your hands a little and form each portion into a cylinder.
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20
Coat thoroughly with cake flour, egg and panko in that order.
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21
Deep fry in medium temperature oil until golden brown and crispy.
