Amuse bouche of polenta and scallops

Amuse bouche of polenta and scallops
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Amuse bouche of polenta and scallops

Amuse bouche of polenta and scallops recipe

One of the most distinguishing features of French cuisine is the importance of knowing how to present a dish and, more importantly, how to make you hungry even before large courses.

Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 50 minutes


  • Whole corn flour for instant polenta 110 g
  • Scallops (8 shellfish) 240 g
  • Granny Smith apples (about 2) 400 g
  • Water 430 g
  • Brandy 50 g
  • Brown sugar 10 g
  • Extra virgin olive oil 60 g
  • Salt up to taste
  • White pepper to taste
  • Mint qb


    1. To begin preparing the polenta and scallop amuse-bouche, pour 5 g of oil into a pan with a diameter of 28x20cm and set aside. In the meantime, heat a pot of water on the stove. When the water is boiling, add the salt and about 10 g of oil then pour in the instant polenta flour while vigorously stirring with a whisk (or a wooden spoon) to avoid lumps.
    2. Stir continuously for 8 minutes to achieve a consistent and dry polenta. 4. Transfer the polenta to the tray and spread it evenly with a spatula until it reaches a thickness of 0.5 cm. Wrap in cling film and place in the refrigerator for 20 minutes.
    3. In the meantime, look after the apples. Cut them into four parts and remove the core7. Collect some chunks of about a couple of centimeters in a container 8. Heat 20 g of oil in a pan before adding the apples.
    4. Season with salt and pepper and cook for 3-4 minutes over high heat, then blend in the brandy and allow it to evaporate (keep an eye on any flames!). Allow the brown sugar to caramelize for a few minutes the apples will be ready at this point, so cover with a lid and set aside
    5. Return the polenta and cut it into 8 diskettes with a pastry cutter with a diameter of 6.5 cm Preheat a grill and brush it with 10 g of oil.
    6. then place the discs and cook for 3-4 minutes on one side 16; turn them and cook for another 3-4 minutes; set the disks aside at the end of cooking
    7. Cook the scallops as well. Heat the remaining oil in a pan and add the shellfish, cooking for 2 minutes per side over medium-high heat. 19, season with salt and white pepper, and jump frequently to keep them at bay .
    8. Finally, for the composition, arrange the polenta discs on a cutting board, followed by the scallops and apples . Finally, garnish your polenta amuse-bouche with mint leaves and you're ready to wow your guests!

Nutrition Information



Serving Size


Amount Per ServingCalories 439Total Fat 25gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 19gCholesterol 9mgSodium 449mgCarbohydrates 41gFiber 4gSugar 4gProtein 4g

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