Crostini with polenta and scallops


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How to make polenta croutons with scallops, a tasty recipe to be prepared in just 20 minutes which involves adding bacon for a more intense flavor.


Ingredients for 4 people

- 100 gr of flour for polenta

- 4 scallops


- 2 slices of sandwich bread

- 20 gr butter

- 1 clove of garlic


- 1 sprig of parsley

- 4 thin slices of bacon

- White wine vinegar


- nutmeg

- salt and pepper

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Preparation of crostini with scallops and polenta

Boil a glass of water in a saucepan, salt, pour the polenta in the rain and cook it following the instructions on the package, mix often with a wooden spoon.

Cut each slice of sandwich bread into 4 equal parts to be toasted in the oven or toaster.

Open the scallops with the blade of a knife inserted between the valves, remove the molluscs, rinse them and dry them well.

Melt the butter in a pan, together with the crushed garlic clove and the chopped parsley, then leave to flavor for a few moments.

Wrap the scallops with the slices of bacon and cook in the pan with the butter and herbs, over moderate heat for about 10 minutes.

Wet with a drop of vinegar, allow to evaporate, season with salt, pepper and nutmeg.

Spread the polenta over the croutons, lay the bandaged scallops on top and serve.

Best Burrata & Prosciutto Crostini recipe by SAM THE COOKING GUY (March 2024)


Tags: appetizers
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