Scallop Croquettes

"Fancier than your typical salmon croquettes. This recipe came with the first food processor I bought."
photo by a user photo by a user
Ready In:
4hrs 50mins
40 croquettes




  • 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.

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