Scallop Croquettes Recipes

POTATO CROQUETTES

Steps:

• Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to a medium and cook for about 15 minutes or until the potatoes are fork tender.
• In the meantime fry the bacon until crispy. If making the dip, fry all the bacon (8 slices in total) together and reserve 1/4 of it for the dip.
• Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley.
• Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. For a bit of a smokiness flavor you could add some smoked paprika to the flour.
• Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it in your hand and place a cheese cube in the center. I made my cheese cubes small because I wanted to use both the cheddar cheese and provolone cheese in each croquette. Wrap the mashed potato around the cheese and you can either form it in a ball or a cylinder shape. Place on a plate or cutting board and repeat with remaining ingredients.
• Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape, though I haven't had any problem with them falling apart.
• Add vegetable oil to a pot so that it's at least a couple inches deep and heat it over medium high heat.
• Fry these in batches and only fry about 4 or 5 at a time, it also depends on how big your pot is. You may need to roll them around to make sure they get golden all around. Place them on a towel-lined bowl to cool a little.
• To make the dip, add all the dip ingredients into a small bowl and stir to combine.
• Serve the croquettes warm with the dip.

EASY SALMON CROQUETTES

Steps:

• Add panko and flour to a bowl and mix. Add bell peppers, canned salmon, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.
• Shape into 6-8 patties and heat oil in large skillet over medium high heat.
• Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.

THAI-STYLE SEA SCALLOP CAKES

Steps:

• Make the dipping sauce: Combine all ingredients in a small bowl.
• Make the sea scallop cakes: Put the sea scallops in the bowl of a food processor. Add the salt, pepper, fish sauce, garlic and ginger. Process to a fine-ground paste, about 1 minute.
• Add the scallions, chile, cilantro, makrut lime leaves and egg. Pulse a few times to combine well. The paste can be transferred to another container and refrigerated until ready to cook, up to a day ahead.
• Pour peanut or coconut oil to a depth of 1/4 inch into a wide skillet and turn the heat to medium high. When the oil is hot, carefully add the fish cake mixture in large spoonfuls. Fry in batches if necessary to avoid crowding. Adjust the heat to allow the cakes to brown gently for about 3 minutes, then flip them. Flatten them gently with a spatula and cook for 2 to 3 more minutes. Drain on absorbent paper, then serve hot, with the dipping sauce.

POTATO CROQUETTES

Steps:

• In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

SALMON CROQUETTES

Steps:

• In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
• Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.

SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES

Steps:

• Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
• Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
• Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.

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.

SCALLOP CAKES

Steps:

• Heat olive oil in a non stick skillet on medium heat.
• Add the onion and cook until tender, but not brown. Let cool.
• In a food processor, coarsely chop scallops -- do not over process.
• Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
• Form into 8 1/2 inch thick patties, about 3 inches in diameter.
• Place patties on plate or baking sheet and chill for 1-6 hours.
• Preheat oven to 450°F.
• heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
• Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
• Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.

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.

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.

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).