Scallop croquettes

Difficulty:

1/5

Preparation is easy

Yield: About 40 hors d’oeuvres

Preparation time 5 ½ hours start to finish

Ingredients

For Béchamel Sauce

1 tbs finely chopped onion – (15ml)
3 tbs unsalted butter – (45ml)
¼ cup all purpose flour – (50ml)
2 cups whole milk – (500ml)
¼ tsp salt – (1.25ml)
1/8 tsp white pepper

For Croquettes

6 slices firm white sandwich bread, crust removed
2-¼ stick’s (1 cup plus 2 tbs) unsalted butter – (280ml)
¼ pound mushroom, trimmed, then halved if large – (110grams)
2 (½ inch thick) sliced onions
1 tbs fresh lemon juice – (15ml)
½ tsp salt – (2.5ml)
¾ tsp black pepper – (3.75ml)
½ Pound Sea scallops, tough muscle removed from side of each id necessary, then rinsed & halved – (230grams)
Dry White wine
1 oz Gruyere, cut into ¼ inch dice (¼ cup) – (50ml)
3 fresh parsley sprigs
1/3 cup of full cream ( 75ml)
½ cup all-purpose flour – (125ml)
1 large egg, lightly beaten
Chopped chives and lemons for garnish

Directions

Preheat oven to 350 F
Place tear pieces of bread into a food processor and reduce them to fine breadcrumbs. Spread ¾ cup of the breadcrumbs in a shallow baking pan. Reserve remaining crumbs for coating. Bake the breadcrumbs until dry but not golden about 5 minutes. Stir occasionally. (can be made in advance)
Scallop Quenelles: In a 1-quart saucepan heat 2 tbs of butter over moderately high heat, then combine mushrooms, onions, lemon juice, ¼ tsp of the salt and ½ tsp pepper, cover and stir occasionally.
When mushrooms give off liquid and the onions are soft add the sea scallops and enough white wine to just cover them, over a moderate heat, bring the mixture a to a boil.
Once mixture comes to a boil, remove from heat. Using a slotted spoon, transfer the scallops, mushrooms and onion mixture to a food processor. Place the liquid back on the heat to reduce.
Add your cheese and parsley sprigs to processor and pulse until all of the ingredients are minced. Pour the mixture into a large bowl.
When the poaching liquid has reduced to approximately 2 tbs add 1/3 of a cup of cream to the reduction and gently combine. Add the sauce to your scallop mixture. Gently fold in dried breadcrumbs. Cover and chill for at least 4 hours up to 8 hours.
Put flour, beaten egg and remaining fresh breadcrumbs into separate bowls. Stir remaining salt & pepper into the breadcrumbs.
Using a tablespoon roll level scallops mixture into ovals. Coat oval first with flour, knocking off any extra excess, and then dip into the egg, make sure to let the excess drip off. Then roll the croquette into the breadcrumbs to coat. Transfer it to a wax paper-lined baking pan. Continue until you have used all of your scallop mixture.
With remaining 2 sticks of butter, cut into 1-inch pieces and melt in a heavy saucepan over a low heat. Remove from heat and let stand for 3 minutes. Skim froth of the top and slowly pour butter into a 10-inch heavy skillet, must sure to leave milky solids in bottom of saucepan. Discard milky solids, then remains of the butter is now clarified butter.
Heat the clarified butter over low heat until hot but not smoking, then cook croquettes, turning them until the are golden brown all over, about 3 minutes. When they are done, transfer them with a slotted spoon to paper towel to drain and serve warm. Garnish with chopped chives and a splash of lemon juice.
Béchamel Sauce: In a 2-quart heavy saucepan cook onions in butter over a moderate low heat, until soft. While stirring add flour and cook for 3 minutes. Whisking, pour milk into the mixture and bring to a boil. Add salt & pepper to taste, reduce heat and simmer for 10 minutes. Stirring occasionally. Pour béchamel through a fine sieve into a bowl and cover surface with a round of wax paper. (Béchamel sauce can made in advance and stored chilled for up to three days.)