Amuse-bouche of polenta and scallop

Name: Amuse-bouche of polenta and scallop
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Ingredients: Whole grain cornmeal for instant polenta ¼ cup; Scallops (8 mollusks) 8.5 oz; Granny Smith apples (approximately 2) 0.9 lb; Water 1.8 cups; Brandy 1.75 oz; Brown sugar 2 ½ tsp; Extra virgin olive oil 4 tbsp; Fine salt to taste; White pepper to taste; Mint to taste

it br de es fr

160

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 160
Carbohydrates g 13.2
of which sugars g 7.7
Protein g 3.9
Fats g 8.6
of which saturated fat g 1.22
Fiber g 1.4
Cholesterol mg 15
Sodium mg 167

Difficulty: Easy
Prep time: 25 min
Cook time: 20 min
Makes: 8 pieces

PRESENTATION

From the elegant world of French dining, the polenta and scallop amuse-bouche makes a tasty start to any meal. And here's the thing: this dish really combines the charm of French appetizers with cool elements like golden grilled polenta. Seriously good. Each piece showcases a slice of crispy polenta topped with a juicy scallop—so good—enhanced by sweet caramelized apples simmered in brandy. You know, these flavors blend beautifully, making it a perfect match for a chilled glass of prosecco. Or maybe as a prelude to a festive feast? Unlike larger starters, this amuse-bouche is meant to be a single bite, but it offers a burst of flavor. It's really about how the buttery scallop pairs with the earthy cornmeal base. Fans of a scallop polenta appetizer or polenta and scallop canapés will find the mix of moist scallops and crisped polenta hard to resist. Really, really hard.

This polenta and scallop starter brings together traditions from two food-loving cultures, transforming simple ingredients into something you'd expect in a high-end bistro. Even if you typically see creamy polenta served in a bowl—here it's cut into rounds and grilled until golden. Pretty simple. And look, the scallops are quickly seared, staying tender and juicy, while the apples—sautéed in a splash of brandy—add a bit of sweet and tangy flavor. These little bites are not only visually appealing but taste elegant—making them a fantastic way to kick off a dinner party. Or impress friends at a gathering. For sure. For those who love scallop polenta bites or want to elevate their hors d'oeuvres, this combination is a winner. If you're planning a special meal, adding a plate of polenta and scallop amuse-bouche lets you showcase creativity without much fuss—just great flavors, a touch of style, and a warm welcome for your guests. Can't go wrong.

INGREDIENTS

160

Calories per serving

Whole grain cornmeal for instant polenta ¼ cup (110 g)

Scallops 8.5 oz (240 g) - (8 mollusks)

Granny Smith apples 0.9 lb (400 g) - (approximately 2)

Water 1.8 cups (430 g)

Brandy 1.75 oz (50 g)

Brown sugar 2 ½ tsp (10 g)

Extra virgin olive oil 4 tbsp (60 g)

Fine salt to taste

White pepper to taste

for garnish: Mint to taste

Preparation

How to prepare Amuse-bouche of polenta and scallop

To prepare the amuse-bouche of polenta and scallop, start by pouring 1 tsp of oil into a baking pan with dimensions of 11x8 inches and set it aside 1. Meanwhile, put a pot with water on the heat. When it boils, adjust the salt and add about 2 tsp of oil 2, then pour the instant polenta flour while stirring vigorously with a whisk (or a wooden spoon) to avoid lumps 3.

Continue stirring constantly for 8 minutes to obtain a consistent and dry polenta 4. Then transfer the polenta onto the tray and level it with a spatula until it reaches a thickness of 1/5 inch, without spreading it over the entire surface 5. Cover with plastic wrap and let cool in the fridge for 20 minutes 6.

In the meantime, take care of the apples. Cut them into 4 parts and remove the core 7, get chunks of about a couple of inches and place them in a container 8. Heat 1 1/2 tbsp of oil in a pan, then add the apples 9.

Adjust with salt and pepper and cook for 3-4 minutes on high heat, deglaze with brandy and let it evaporate (be very careful of possible flames!) 10. Add the brown sugar and let it caramelize for a few minutes 11; at this point, the apples will be ready, so cover them with the lid and set them aside 12.

Retrieve the polenta and, using a pastry cutter 2 1/2 inches in diameter 13, obtain 8 discs 14. Heat a grill and drizzle with 2 tsp of oil 15,

then place the discs and cook them for 3-4 minutes on one side 16; flip them and continue cooking for another 3-4 minutes 17; at the end of cooking, set the discs aside 18.

Finally, cook the scallops. Heat a pan with the remaining oil and add the scallops, letting them cook for 2 minutes on each side over medium-high heat 19, season with salt and white pepper 20 and toss frequently to prevent them from sticking 21.

Finally, move on to composing: place the polenta discs on a cutting board, position the scallops 22 and then the apples 23. Finally, garnish your amuse-bouche of polenta with mint leaves, and you're ready to impress the guests 24!

Storage

Consumption is recommended in a short time, but they can be stored for 24 hours in an airtight container.

You can prepare the polenta in advance and then prepare the rest of the ingredients at the time.

Tip

How to make the amuse-bouche of polenta and scallop more special? Try using more refined ingredients like black salt and pink pepper: they will give a beautiful color effect and make the finished dish tastier!
The polenta scraps are excellent snacks: pass them in the egg and then in breadcrumbs, and finally, dip them in boiling oil!

For the translation of some texts, artificial intelligence tools may have been used.