Served on homemade polenta crackers and topped with herbed scallops and salmon roe caviar, these little appetizers make an excellent starter for a romantic meal, Valentine’s gathering, or even an intimate wedding dinner.
2 Tablespoons Danish Creamery European Style Pink Himalayan Salt Butter, melted
8 ounces bay scallops, diced
½ serrano chile, seeded and minced
2 Tablespoons minced red onion
½ cup fresh-squeezed lime juice
2 Tablespoons minced fresh cilantro
salmon roe caviar, for garnish
Preheat oven to 450°F. Line a baking sheet with foil.
Slice polenta tube into ¼-inch thick slices. Use a small heart cookie cutter to cut each slice into a heart shape and arrange on prepared baking sheet. Brush both sides with melted butter.
Bake until crispy and golden brown, 25-30 minutes. While polenta bakes, make scallop ceviche.
Combine scallops, chile, red onion, lime juice, and a pinch of salt in a large bowl. Gently toss together and set aside for up to 30 minutes.
When ready to serve, fold in cilantro. Season to taste with salt and freshly ground black pepper. Top each polenta bite with a spoonful of scallop ceviche, draining off extra lime juice, and garnish with salmon roe caviar. Serve immediately.