- 1/4 cup butter
- 1 cup carrot
- 1 yellow onion
- 2/3 cup flour
- 1/2 cup milk
- 1 oven roasted garlic
- 1lb scallops
- fresh parsley or cilantro
- flour, eggs and bread crumbs for coating
- olive oil for frying
Chop carrots finely in a food processor.
Melt butter in a frying pan.
Add onion and carrot. Cook until softened and onions are translucent.
Add flour. Cook for one minute.
Add milk, incorporating thoroughly.
Remove from heat. The mixture should be a thick paste at this point.
Purée scallops and garlic in food processor.
Fold puréed scallops, garlic and herbs into mixture.
Refrigerate mixture one hour or more.
Shape scallop mixture into small patties.
Coat each patty in flour, then quickly dip it in a beaten egg, then roll in bread crumbs.
Heat oil in a large frying pan.
Cook croquettes until they are browned on both sides and heated through. (Approximately two minutes per side.)
Serve with Lemon Tarragon Cream Sauce.