Scallop Croquettes Recipes

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.

CINDY'S SHRIMP AND CRAB CROQUETTES

Steps:

• Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
• In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same.
• Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
• Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth.

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.

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.