Name: Scallop Croquettes
Cook time: 1 1/2 hr
Total time: 5 1/2 hr
Yield: Makes about 40 hors d'oeuvres
Ingredients: 1 tablespoon finely chopped onion; 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 6 slices firm white sandwich bread, crusts removed; 2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter; 1/4 pound mushrooms, trimmed, then halved if large; 2 (1/2-inch-thick) slices onion; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 3/4 teaspoon black pepper; 1/2 pound sea scallops, tough muscle removed from side of each if necessary, then rinsed and halved; 1 ounce Gruyère, cut into 1/4-inch dice (1/4 cup); 3 fresh parsley sprigs; 1/2 cup all-purpose flour; 1 large egg, lightly beaten; Garnish: fresh parsley sprigs and lemon wedges

Active time: 1 1/2 hr Start to finish: 5 1/2 hr

In an April 1975 article titled "The Phenomenal Food Processor," Gourmet introduced the Cuisinart to the world. More than 25 years later, no American kitchen seems well equipped without one. Early on, the food processor dazzled us with mousselines and silken brioche dough; pulverized parmesan cheese; shredded, sliced, and puréed vegetables; pulsed pie dough, and spreadable pâtés. It was even easy to clean. Here, the processor transforms a dinner party standard — coquilles St.-Jacques — into crisp little hors d'oeuvre puffs.

Recipe notes

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