Italian Recipes

Grilled Polenta and Scallops with Caramelized Apples and Mint

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Polenta and Scallop Amuse-Bouche

Category: Appetizers
Servings: 8

Ingredients:

Ingredient Quantity
Wholegrain cornmeal (instant polenta) 110g
Scallops 240g
Granny Smith apples 400g
Water 430g
Brandy 50g
Brown sugar 10g
Extra virgin olive oil 60g
Salt to taste
White pepper to taste
Fresh mint a few leaves

Instructions:

  1. Prepare the Polenta:
    Begin by preheating a baking tray (28×20 cm) with 5g of olive oil, then set it aside. In a separate saucepan, bring the water to a boil. Once boiling, season with salt and add 10g of olive oil. Gradually sprinkle in the instant polenta while stirring vigorously with a whisk or a wooden spoon to avoid clumping. Continue stirring for about 8 minutes, allowing the polenta to thicken and become firm. Once done, transfer the polenta onto the prepared tray and spread it evenly with a spatula to a thickness of 0.5 cm. Cover with plastic wrap and refrigerate for 20 minutes to cool and set.

  2. Prepare the Apples:
    While the polenta cools, peel and core the Granny Smith apples, then cut them into small cubes, about 2 cm in size. In a pan, heat 20g of olive oil over medium-high heat. Add the diced apples, season with salt and white pepper, and cook for 3-4 minutes until slightly softened. Carefully pour in the brandy and allow it to evaporate (take care to avoid any flames). Add the brown sugar and cook for a few more minutes until the apples caramelize.

  3. Shape the Polenta:
    Once the polenta has cooled, use a 6.5 cm round cutter to cut out 8 discs of polenta. Heat a grill pan, drizzle with 10g of olive oil, and place the polenta discs on it. Grill for about 3-4 minutes on each side, ensuring a nice golden crust forms.

  4. Cook the Scallops:
    In a separate pan, heat the remaining olive oil over medium-high heat. Add the scallops and cook for 2 minutes on each side until golden and cooked through. Season with salt and white pepper to taste.

  5. Assemble the Amuse-Bouche:
    To assemble, place the grilled polenta discs on a serving platter. Top each with a cooked scallop and garnish with fresh mint leaves for a refreshing touch.

Serve immediately and wow your guests with this sophisticated, flavorful appetizer!

Tips:

  • For extra flair, you can drizzle a little balsamic glaze over the scallops before serving.
  • Make sure to handle the brandy carefully while cooking to avoid any accidents with the open flame.

This Polenta and Scallop Amuse-Bouche is a perfect starter for a dinner party or special occasion, combining the creamy texture of polenta with the delicate sweetness of caramelized apples and the rich flavor of perfectly seared scallops. Enjoy!

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