Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach
Recipe information
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Cooking:
30 min.
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Servings per container:
2
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Ingredients for - Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach

1. Large bay scallops - ¾ pound
2. Salt and ground black pepper to taste - ¾ pound
3. Soy sauce - ¼ cup
4. Balsamic Vinegar - 1 ½ teaspoons
5. White sugar - 1 ½ teaspoons
6. Lime juice - 1 teaspoon
7. Wasabi paste - 1 teaspoon
8. Sesame oil - ½ teaspoon
9. Peanut oil - ¼ cup
10. Dry white wine - ½ cup
11. Mirin (Japanese sweet wine) - ¼ cup
12. Chopped fresh ginger - 1 tablespoon
13. Minced shallot - 1 tablespoon
14. Heavy whipping cream - 2 tablespoons
15. Unsalted butter - ½ cup
16. Soy sauce - 2 ½ teaspoons
17. Extra-virgin olive oil - 2 tablespoons
18. Sliced chanterelle mushrooms - 7 ounces
19. Spinach leaves - 1 bunch
20. Grapeseed oil - 2 tablespoons

How to cook deliciously - Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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

6. Stage

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

7. Stage

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

8. Stage

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.

9. Stage

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