Scallop Croquettes

“Active time: 1 1/2 hr Start to finish: 5 1/2 hr This is how the
processor turns coquilles St.-Jacques into crisp little hors d’oeuvre

Serving: Makes about 40 hors d’oeuvres | Prep: 1.5h
• 1 tbsp. finely chopped onion
• 3 tbsps. unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• 6 slices firm white sandwich bread, crusts removed
• 2 1/4 sticks (1 cup plus 2 tbsps.) unsalted butter
• 1/4 lb. mushrooms, trimmed, then halved if large
• 2 (1/2-inch-thick) slices onion
• 1 tbsp. fresh lemon juice
• 1/2 tsp. salt
• 3/4 tsp. black pepper
• 1/2 lb. sea scallops, tough muscle removed from side of each if necessary,
then rinsed and halved
• 1 oz. Gruyère, cut into 1/4-inch dice (1/4 cup)
• 3 fresh parsley sprigs
• 1/2 cup all-purpose flour
• 1 large egg, lightly beaten
• Garnish: fresh parsley sprigs and lemon wedges
• Preparation: Make béchamel sauce: In a 2-quart heavy saucepan, cook
while stirring onion in butter over moderately low heat until softened. Pour in
flour and cook while stirring for 3 minutes. Add milk in a stream, stirring,
and bring to a boil, stirring. Put in white pepper and salt, then lower the heat
and simmer while stirring sometimes, about 10 minutes. Pour béchamel into a
bowl through a fine sieve and use a round of wax paper to cover the surface.
• Make croquettes: Set oven to 350°F and preheat.
• Split bread into pieces and pulse until reduced to fine crumbs in a food
processor. Spread 3/4 cup bread crumbs in a shallow baking pan (reserve the
rest of bread crumbs for coating) and bake while stirring sometimes for about
5 minutes, until dry but still not golden.
• In a 1-quart heavy saucepan, heat 2 tbsps. of butter over moderately high
heat until foam subsides, then cook onion and mushrooms together with
lemon juice, 1/2 tsp. pepper , 1/4 tsp. of salt, covered, stirring from time to
times, for about 5 minutes, until the mushrooms ooze out some liquid and
onion is slightly softened. Put in scallops and just enough water to cover
them, then bring to a boil over moderate heat.
• Remove the mixture from heat and transfer to processor using a slotted
spoon, keeping liquid in pan. Put parsley sprigs and cheese to processor and
pulse until all of mixture is minced, then move to a large bowl.
• Boil the liquid over high heat in the pan until it is reduced to about 2 tbsps.
and stir with 1/3 cup béchamel sauce, reserving the remaining sauce for other
use. Pour over scallops, stirring gently, then fold in dried bread crumbs. Chill
with a cover for at least 4 hours.
• To form croquettes: In separate shallow bowls, pour in the rest of (fresh)
bread crumbs, egg, flour, and mix the rest 1/4 tsps. of salt and pepper into
crumbs. Shape level tbsps. of scallop mixture into ovals. Coat each batch of
ovals with flour, remove excess, then dredge in egg, allowing excess to drip
off, and coat in bread crumbs. Move to a baking pan lined with wax paper
once coated.
• Cook croquettes: Slice the rest 2 sticks butter into 1-inch pieces and melt
butter in a heavy saucepan on low heat. Take away from heat and allow to
rest for 3 minutes. Skim the froth and slowly pour butter into a 10-inch heavy
skillet, retaining milky solids in the saucepan’s bottom. Get rid of milky
• Heat clarified butter on moderate heat until hot yet not smoking, then cook
about 6 croquettes each time, turning, for about 3 minutes, until golden
brown thoroughly. Use a slotted spoon to move to paper towels to drain and
serve warm.
Nutrition Information
• Calories: 91
• Total Carbohydrate: 5 g
• Cholesterol: 24 mg
• Total Fat: 7 g
• Fiber: 0 g
• Protein: 2 g
• Sodium: 90 mg
• Saturated Fat: 4 g