Canapé with creamy polenta with porcini mushrooms and scallop gratin

by Wednesday, October 3, 2012

Recipe ofHotel Terme for Cocofungo 2008.

Ingredients for 6 people:

250g yellow polenta already cooked and cooled
12 Scallops
200g bechamel
100g Boletus chapels
Parmesan, parsley, breadcrumbs


Blanch for 30 clean scallops seconds, in a court-bouillon of fish. Go now in the bechamel mantecata with egg yolks, until they are nicely glazed, Let thicken. Get now 12 polenta disks and forward them on a plate, toasting both sides. Skip the chapels of porcini with garlic, oil and parsley. When cooked, move the mushrooms to Blender. Thicken with a little parmesan and breadcrumbs. Fill with the cream of mushroom polenta disks, place over, only now, the scallops. Prepare a mixture of breadcrumbs, parsley, Salt, pepe, oil and sprinkle the surface of the sofa. Bake in the oven for a few minutes and serve warm.


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