Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach

Giant bay scallops are a great sous-vide candidate as they come out tender and juicy and delicate. Pair with an airy espuma soy ginger sauce and you have a special meal.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 1415 Calories

Ingredients

• ½ cup unsalted butter
• 1 ½ teaspoons white sugar
• 2 tablespoons heavy whipping cream
• salt and ground black pepper to taste
• ¼ cup soy sauce
• ¼ cup peanut oil
• ½ cup dry white wine
• ½ teaspoon sesame oil
• 1 tablespoon minced shallot
• 1 ½ teaspoons balsamic vinegar
• 1 teaspoon lime juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh ginger
• 2 tablespoons grapeseed oil
• 1 teaspoon wasabi paste
• ¼ cup mirin (Japanese sweet wine)
• 1 bunch spinach leaves
• 2 ½ teaspoons soy sauce
• ¾ pound large bay scallops
• 7 ounces sliced chanterelle mushrooms

Recipe Instructions

Step 1

Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).

Step 2

Season scallops with salt and pepper; place scallops in a sealable plastic bag, clustered together. Seal (on low pressure if using a vacuum sealer), removing as much air as possible without smashing scallops. Cook in preheated water bath for 30 minutes.

Step 3

Whisk soy sauce, balsamic vinegar, white sugar, lime juice, wasabi paste, and sesame oil together in a bowl. Slowly whisk in peanut oil until vinaigrette is smooth.

Step 4

Place white wine, mirin, ginger, and shallots in a skillet over medium heat; simmer until most of the liquid has evaporated, 4 to 5 minutes. Add cream; simmer until thickened, about 2 minutes more. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until sauce is thickened and smooth, 3 to 5 minutes. Whisk in soy sauce.

Step 5

Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.

Step 6

Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.

Step 7

Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat.

Step 8

Heat grapeseed oil in a large skillet over high heat. Remove scallops from plastic bag; pat dry with a paper towel. Cook until golden brown, 30 to 45 seconds per side.

Step 9

Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.