Scallop croquettes (recipe)
| Scallop croquettes (recipe) | |
|---|---|
| Name | Scallop croquettes |
| Ingredients | Onion • Unsalted butter • All-purpose flour • Salt • White pepper • Unsalted butter • Unsalted butter • Mushroom • Onions • Fresh lemon juice • Salt • Black pepper • Sea scallops • Gruyere • Fresh parsley sprigs • All-purpose flour • Egg |
| Cooktime (in hours) | 4 |
| Preptime (in hours) | 0.833333333 |
| Totaltime (in hours) | 4.833333333 |
| Keto friendliness | Keto friendly |
| Calories | 90.3 |
| Fat | 7 |
| Protein | 2.4 |
| Carbohydrate | 4.7 |
| Fiber | 0.2 |
| Net carbohydrates | 4.5 |
| Sugar | 0.9 |
| Saturated fat | 4.3 |
| Cholesterol (mg) | 25.2 |
| Sodium | 88.4 |
| Yield | 40 croquettes |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Scallop croquettes (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Recipe instructions
- 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 bv chamel sieve into a bowl and cover surface with a round of wax paper.
- Make croquettes: Preheat oven to 350 8F 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 bv chamel 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<U+0096>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.
Food tags
Brunch"
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
- Keto friendly foods list with over 15000 foods in color coded tables!
Time:
Prep Time in Hours and Mins:4H50M
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Contributors: Prab R. Tumpati, MD
