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Brazilian Scallops and Heart of Palm Napoleon with Tapioca

SERVINGS
4
RATE THIS RECIPE
(5)
Scallops with tapioca caviar
Brandon Goodwin / TODAY
SERVINGS
4
RATE THIS RECIPE
(5)

Ingredients

  • 16 fresh scallops, very thinly sliced
  • 7 ounces fresh heart of palm, very thinly sliced with a mandoline
  • 4 tablespoons tapioca caviar, divided
  • Tucupi Vinaigrette
  • 5 ounces reduced tucupi (fermented yuca water)
  • 1 tablespoon chopped chives
  • 1/4 jalapeno, chopped
  • 7 ounces olive oil
  • Salt
  • Chef notes

    For a light and elegant Brazilian-style meal, chef Claude Troisgros layers thin slices of scallops and fresh hearts of palm into a Napoleon and then tops it with a tucupi (fermented yuca water) vinaigrette and tapioca caviar (tapioca pearls).

    Preparation

    Place a slice of scallop on each plate. Add a slice of the heart of palm to each plate. Repeat in alternating layers three times, stacking the slices of scallop and heart of palm, finishing with heart of palm. In a small bowl, combine the ingredients for the tucupi vinaigrette with a spoon. Drizzle the tucupi vinaigrette on top of the scallop and heart of palm stacks. Finish with a nice spoon of the tapioca caviar.

    Note: For tapioca caviar recipe, click here.