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" Ingredients \u2022 2 cups milk \u2022 3 T medium tapioca pearls \u2022 1\u00BC cups heavy cream \u2022 8 jumbo sea scallops, from Maine or Nova Scotia if possible \u2022 2 oz. black truffles, cut into 24 slices, ?-inch thick; remaining truffles cut in \u00BC-inch dice \u2022 2 T unsalted butter, at room temperature \u2022 1\u00BD T finely chopped shallots \u2022 5 white mushrooms, cleaned, trimmed, and finely cut in \u00BC-inch dice (\u00BC cup) \u2022 1 sprig thyme \u2022 \u00BD cup Champagne \u2022 \u00BD lb. baby spinach \u2022 Salt and freshly ground black pepper Directions Bring the milk and 1 cup of water to a boil in a medium saucepan. Add the tapioca in a slow stream, stirring constantly. Reduce the heat to medium-low and simmer for 10 to 15 minutes. Remove from the stove and let stand, covered, until the tapioca is translucent, about 15 minutes. Set aside for later use.  Using a whisk, whip \u00BC cup of the cream in a small bowl until soft peaks form. Cover and refrigerate until needed.  Cut three slits on the top of each scallop. Season the scallops with salt and pepper and insert one black truffle slice into each slit. Refrigerate until needed.  In a pan over medium heat, add 1 tablespoon of butter, the chopped shallots, white mushrooms, diced truffles, and thyme sprig. Sweat for 5 minutes without a cover. Add the Champagne and reduce until it is evaporated, then add the remaining cup of cream. Season with salt and pepper and reduce by a quarter. Strain, discarding shallots, mushrooms, and thyme sprig. Return to a boil and add diced truffles and scallops (truffle side up). Cover and simmer gently for 4 to 6 minutes. Return the saucepan with the tapioca in it to the stove over low heat.  Melt the remaining tablespoon of butter in a large pan over medium heat. Wash the spinach, and with water clinging to the leaves, add to the pan. Season with salt and pepper and wilt for 5 minutes, until tender. Drain excess water, if any, transfer the spinach to a serving platter, and arrange the scallops on top. Drain the tapioca to keep only the pearls, discarding the cooking liquid. Add the pearls to the sauce. Fold the whipped cream into the sauce, mixing gently. Spoon the tapioca sauce around the scallops. "^^<http://www.w3.org/2001/XMLSchema#string>
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