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- Purée scallops with a blender or hand blender.
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- Add butter, garlic, chopped onions, chopped carrots, salt and fresh cracked pepper to a skilled. Cook for 6 minutes on medium heat. Add 2/3 cup flour, mix it in covering all the ingredients without burning it and add the milk a little at a time mixing it with a whisk until smooth. Cook it for about 1 minute after adding all the milk.
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- Add the puréed scallops, chopped parsley to the mix. Rectify the salt and pepper and set aside to cool down.
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- While the scallop mix is cooling down, add 1 tbsp butter to a small frying pan and add the tarragon, add the whipping cream, salt and pepper and then simmer while stirring to reduce for about 3 to 4 minutes.
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- When the mix is creamy and bubbly, stop cooking and add lemon.
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- When the scallop mix has cooled down, make balls the size you want to make the portions and roll them into the first into the flour, then the eggs and last into the bread.
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- After breaded, make them into pucks for better frying and deep fry them for 3 to 5 minutes until golden brown.
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- Serve them with a lemon wedge and top them with the Tarragon Cream Sauce.