Scallop Cream Croquettes with Pesto Genovese. Pesto alla Genovese is probably the most iconic dish from Genoa, the biggest city of the beautiful coastal region of Liguria. Traditionally, pasta with pesto alla Genovese is served with boiled potato cubes and green beans. This particular version is called "avvantaggiata", which means "with.
The great thing about a simple flavorful pesto is that it goes so well with just about everything, and since it is summer and the scallop boats have been bringing in. He swaps pasta with pesto for the rice and fills the croquettes with creamy stracchino cheese instead of the traditional mozzarella. These Spanish-inspired croquettes are a great way to use leftover roast chicken. You can have Scallop Cream Croquettes with Pesto Genovese using 15 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Scallop Cream Croquettes with Pesto Genovese
- It’s 150 grams of Fresh scallops (or chicken).
- Prepare 1/4 of of a small onion Onion.
- Prepare 1 of Olive oil (to sauté the scallops).
- You need 20 ml of White wine (or cooking sake).
- It’s 25 grams of Butter.
- You need 25 grams of Cake flour.
- It’s 120 ml of Milk.
- It’s 2 tbsp of ★Heavy cream.
- You need 1/8 tsp of ★Coarse salt.
- You need 1/8 tsp of ★Sugar.
- It’s 1 1/2 tbsp of Pesto genovese.
- It’s 1/2 tbsp of Grated cheese.
- Prepare 1 of ・Cake flour.
- Prepare 1 of ・Beaten egg.
- You need 1 of ・Panko (I recommend fine crumbs).
DIRECTIONS Add the scallops and pepper flakes, cook until opaque. Toss the pesto pasta with the shrimp and scallop mixture. Want to make pesto the Genovese way? Then you need basil from Genoa! (But any fresh basil will taste great, too).
Scallop Cream Croquettes with Pesto Genovese step by step
- Slice the onion thinly. Quarter the scallops if they are big, and cut into thirds if they are small..
- 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..
- Transfer the cooked scallops to a plate..
- Add the butter and onions to the same frying pan, and sauté the onions over low heat until softened..
- Keeping the heat low, add the cake flour in 3 to 4 batches, mixing well between additions. Sauté for 2 to 3 minutes more..
- Turn off the heat, and add the milk in 3 to 4 batches, mixing well between additions. Mix well so that no lumps form..
- 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..
- Turn off the heat, add the pesto and grated cheese, and mix well. Taste, and add salt if needed..
- Return the scallops from Step 3 to the pan and mix..
- 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..
- 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..
- Deep fry in medium temperature oil until golden brown and crispy..
P. basil from Genoa, for example, because the soil and climate in that particular area gives the basil a flavor that's impossible to replicate elsewhere. In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness. In Barilla's famous Pesto Genovese, the freshest basil leaves are combined with the delicious taste of Pecorino Romano and Grana Padano cheese. Prepared without preservatives, this is the most classic of all pesto, with the unmistakeable fragrance of summer. 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.
