How to make polenta croutons with bacon and scallops, recipe with sandwich bread to be prepared in a short time, following the easy preparation procedure described in detail.
Ingredients for 4 portions
- 1 clove of garlic
- 1 sprig of parsley
- 4 thin slices of bacon
- 100 gr of flour for polenta
- 4 scallops
- 2 slices of sandwich bread
- 20 gr butter
- White wine vinegar
- nutmeg
- salt and pepper
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How to make polenta croutons with bacon and scallops
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.
