dinner · everyday
Brown butter scallops with savory tapioca
Seared sea scallops on a bed of savory tapioca pearls in vegetable stock, spooned with nutty browned butter and scallions.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains milk, wheat, soy and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cook the tapioca pearls according to the package, drain them and stir into the warmed vegetable stock with the soy sauce.
-
2
Pat the scallops dry with paper towels.
-
3
Sear them in half of the butter, turning once, until opaque and the centers reach 63°C (145°F). Move to a plate.
-
4
Add the remaining butter to the pan over medium heat and swirl until the milk solids turn golden.
-
5
Divide the tapioca among bowls, set the scallops on top and finish with the browned butter and sliced scallions.
