Scallop Cream Croquettes with Pesto Genovese

1. 1

   Slice the onion thinly.

2. 2

   Quarter the scallops if they are big, and cut into thirds if they are small.

3. 3

   Put the olive oil in a frying pan and saute the scallops.

4. 4

   Once both sides are lightly cooked add the white wine to the pan, and cook the scallops through.

5. 5

   Transfer the cooked scallops to a plate.

6. 6

   Add the butter and onions to the same frying pan, and saute the onions over low heat until softened.

7. 7

   Keeping the heat low, add the cake flour in 3 to 4 batches, mixing well between additions.

8. 8

   Saute for 2 to 3 minutes more.

9. 9

   Turn off the heat, and add the milk in 3 to 4 batches, mixing well between additions.

10. 10

    Mix well so that no lumps form.

11. 11

    Add the ingredients, turn the heat back on, and cook until the sauce reaches the consistency you like.

12. 12

    If you want it to be quite loose and liquid, just heat it through briefly.

13. 13

    Turn off the heat, add the pesto and grated cheese, and mix well.

14. 14

    Taste, and add salt if needed.

15. 15

    Return the scallops from Step 3 to the pan and mix.

16. 16

    Transfer the Step 9 mixture to a shallow tray and smooth out the surface.

17. 17

    Cover with plastic wrap, and chill in the refrigerator for 1 to 2 hours.

18. 18

    Divide the mixture into 6 portions.

19. 19

    Oil your hands a little and form each portion into a cylinder.

20. 20

    Coat thoroughly with cake flour, egg and panko in that order.

21. 21

    Deep fry in medium temperature oil until golden brown and crispy.

* Per serving · 4 servings · Values may vary.