Scallop Polenta Bites

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.
Prep Time
1 hour
Cook Time


  •  1 tube prepared polenta (18 ounces)
  •  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
  •  kosher salt
  •  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.

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