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:
-
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. -
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. -
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. -
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. -
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!
