• Ingredients: 22
  • Serves: 40
  • Prep: 1 1/2 hr
  • Bake: 5 1/2 hr

Scallop croquettes with garnish: fresh parsley sprigs and lemon wedges. To make this scallop croquettes for 40 persons you will need 1 1/2 hr for preaparation and 5 1/2 hr for baking.


For béchamel sauce

For croquettes

  • Garnish: fresh parsley sprigs and lemon wedges

For the tuna layer:

  • 2 plum tomatoes, diced
  • 1 green bell pepper, diced
  • 1/2 red onion, sliced thin
  • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
  • toasted pita triangles

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



Make béchamel sauce:

  1. Step 1 Cook onion in butter in a 2-quart heavy saucepan over moderately low heat, stirring, until softened.

    For this step you will need

  2. Step 2 Add flour and cook, stirring, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking.

    For this step you will need

  3. Step 3 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.

    For this step you will need

Make croquettes:

  1. Step 4 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.

    For this step you will need

  2. Step 5 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.

    For this step you will need

  3. Step 6 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.
  4. Step 7 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.
  5. Step 8 Add to scallops, stirring gently, then fold in dried bread crumbs. Chill, covered, at least 4 hours.

    For this step you will need

To form croquettes:

  1. Step 9 Put flour, egg, and remaining (fresh) bread crumbs in separate shallow bowls and stir remaining 1/4 teaspoons salt and pepper into crumbs.

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  2. Step 10 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.

Cook croquettes:

  1. Step 11 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.

    For this step you will need

  2. Step 12 Skim froth and slowly pour butter into a 10-inch heavy skillet, leaving milky solids in bottom of saucepan.

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  3. Step 13 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.

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Nutrition information

Calories 91 Carbohydrates 5 g (2%)
Fat 7 g (11%) Protein 2 g (5%)
Saturated Fat 4 g (21%) Sodium 99 mg (4%)
Polyunsaturated Fat 0 g Fiber 0 g (1%)
Monounsaturated Fat 2 g Cholesterol 24 mg (8%)