Can a Chef Make Amazing Dishes from Scraps?

Ingredients

• 4 tbsp Unsalted Butter (divided; 2 tbsp for béchamel, 2 tbsp for scallop butter)
• 6 tbsp All-Purpose Flour (divided; 2 tbsp for béchamel, 1/4 cup for tempura, extra for coating)
• 2 cup Whole Milk (for béchamel and broccoli purée)
• 150 g Manchego Cheese (grated; use a sharp grater)
• 50 g Serrano Ham (finely diced)
• 8 pieces Large Sea Scallops (dry‑pat, pat dry with paper towel)
• 1 tbsp Pork Fat (rendered from Serrano ham) (rendered and strained)
• 2 cup Broccoli Florets (fresh or from stalks, cut into uniform pieces)
• 2 tbsp Fresh Parsley (chopped, plus extra for garnish)
• 2 tbsp Fresh Tarragon (stalks for cocktail, leaves for garnish)
• 2 oz Cucumber‑Infused Vodka (chilled)
• 1 oz Fresh Orange Juice (freshly squeezed)
• 4 oz Soda Water (chilled)
• 1/2 cup Mayonnaise (store‑bought or homemade)
• 1 tbsp Olive Oil (extra‑virgin for flavor)
• 1 piece Garlic Clove (minced)
• 1 tsp Smoked Paprika (high‑quality)
• 2 large Eggs (one beaten for coating, one egg white for tempura batter)
• 1 cup Panko Breadcrumbs (seasoned with salt and smoked paprika)
• 1/2 cup Cold Sparkling Water (for tempura batter, keep very cold)
• 8 pieces Scallop Roe (one per croqueta, kept chilled)
• to taste Salt
• to taste Black Pepper

Instructions

1. Make the Béchamel Base

   Melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook 1 minute until lightly golden. Gradually whisk in 2 cups milk, stirring constantly until the sauce thickens and coats the back of a spoon.

   Time: PT7M

   Temperature: Medium heat

2. Add Cheese and Ham

   Remove the béchamel from heat. Stir in 150 g grated Manchego and the diced Serrano ham until fully melted and combined. Season with a pinch of salt, pepper, and a dash of nutmeg. Transfer to a shallow dish, cover with cling film, and chill in the freezer for at least 10 minutes until firm.

   Time: PT12M

3. Shape and Coat Croquetas

   Using a small ice‑cream scoop or spoon, form the chilled mixture into 2‑inch cylinders (about 2 per serving). Roll each croqueta in flour, dip in beaten egg, then coat thoroughly with panko breadcrumbs seasoned with smoked paprika and a pinch of salt.

   Time: PT10M

4. Prepare Tempura Batter for Roe

   In a bowl, whisk together 1/4 cup flour, 1 egg white, and 1/2 cup cold sparkling water until just combined; a few lumps are fine. Keep the batter chilled.

   Time: PT5M

5. Make Garlic Paprika Mayo

   Heat 1 tbsp olive oil in a small pan, add the minced garlic and 1 tsp smoked paprika, sauté 30 seconds until fragrant. Remove from heat and whisk the infused oil into 1/2 cup mayonnaise. Season with a pinch of salt.

   Time: PT5M

6. Prepare Broccoli‑Manchego Purée

   Steam the broccoli florets for 4 minutes until tender. Transfer to a blender, add 1/2 cup milk, 50 g grated Manchego, 1 tbsp butter, a pinch of salt and pepper, and the chopped parsley. Blend until smooth. Keep warm.

   Time: PT10M

7. Render Scallop Butter

   In a small skillet, melt 2 tbsp butter with 1 tbsp rendered pork fat over low heat until fragrant. Set aside; this butter will be used for finishing the croquetas and searing the scallops.

   Time: PT5M

   Temperature: Low heat

8. Fry the Croquetas

   Heat oil in a deep pan to 180°C (350°F). Fry the coated croquetas in batches for 3‑4 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT8M

   Temperature: 180°C

9. Tempura‑Fry Scallop Roe

   Pat the roe dry, dust lightly with flour, then dip into the cold tempura batter. Fry in the same 180°C oil for 2‑3 minutes until the coating is crisp and the roe is just set. Drain on paper towels.

   Time: PT4M

   Temperature: 180°C

10. Sear the Scallops

    Season the scallops with salt and pepper. In a hot skillet, add a splash of the scallop‑butter mixture, then place scallops flesh‑side down for 2 minutes until a golden crust forms. Flip, add the remaining butter, and cook another 1‑2 minutes until opaque but still tender.

    Time: PT4M

    Temperature: High heat

11. Prepare the Screwdriver Cocktail

    In a cocktail shaker, combine cucumber‑infused vodka, fresh orange juice, and 1 tsp tarragon simple syrup (tarragon stalks + equal parts sugar & water, simmered then cooled). Add ice, shake vigorously, strain into a highball glass, top with soda water, and garnish with orange zest and a tarragon sprig.

    Time: PT5M

12. Plate and Serve

    Place a smear of broccoli‑Manchego purée on each plate. Arrange two croquetas, three seared scallops, and a few tempura‑roe pieces. Drizzle garlic‑paprika mayo around, garnish with fresh parsley and a pinch of smoked paprika. Serve with the screwdriver cocktail.

    Time: PT5M

Nutrition Facts

Calories

720

Protein

28 g

Carbohydrates

45 g

Fat

42 g

Fiber

5 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Whole Milk: Half‑and‑half, Plant‑based milk (unsweetened)
• Instead of Manchego Cheese: Aged cheddar, Gruyère
• Instead of Serrano Ham: Prosciutto, Jamón Ibérico
• Instead of Large Sea Scallops: Large shrimp (peeled)
• Instead of Pork Fat (rendered from Serrano ham): Bacon fat
• Instead of Broccoli Florets: Cauliflower
• Instead of Fresh Parsley: Cilantro
• Instead of Fresh Tarragon: Basil
• Instead of Cucumber‑Infused Vodka: Plain vodka
• Instead of Fresh Orange Juice: Store‑bought 100% juice
• Instead of Soda Water: Club soda
• Instead of Mayonnaise: Greek yogurt
• Instead of Olive Oil: Canola oil
• Instead of Garlic Clove: Garlic powder (1/4 tsp)
• Instead of Smoked Paprika: Regular paprika + a dash of liquid smoke
• Instead of Eggs: Egg substitute (for coating)
• Instead of Panko Breadcrumbs: Regular breadcrumbs
• Instead of Cold Sparkling Water: Club soda
• Instead of Scallop Roe: Caviar (premium)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Saucepan
• Whisk
• Mixing Bowls
• Baking Sheet
• Freezer (or freezer compartment)
• Food Processor or Blender
• Frying Pan / Deep Fryer
• Tongs
• Spatula
• Measuring Cups and Spoons
• Kitchen Scale (optional)
• Cocktail Shaker (optional)

Critical Steps — Do Not Skip

• Achieving a thick, smooth béchamel before adding cheese.
• Chilling the croqueta mixture until firm before shaping.
• Maintaining oil at 180°C for a crisp, non‑greasy fry.
• Searing scallops quickly to develop a crust without overcooking.

Chef Tips from the Video

• Render the pork fat from Serrano ham trimmings for an extra umami boost in the butter.
• Use a kitchen torch to lightly brown the croquetas after frying for added texture.
• Add a few drops of lemon juice to the broccoli purée for brightness.

Troubleshooting

Storage

Refrigerator: Store croquetas, purée, and mayo in airtight containers for up to 2 days.

Freezer: Uncooked croqueta mixture can be frozen for up to 1 month; thaw before shaping.

Room temperature: Tempura‑fried roe is best eaten immediately; can be kept at room temperature for 30 minutes.

Make-Ahead Tips

• Prepare the béchamel and chill the croqueta mixture up to 24 hours ahead.
• Garlic paprika mayo can be made a day in advance and stored refrigerated.
• Broccoli purée reheats gently on low heat; add a splash of milk if it thickens.

Frequently Asked Questions