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Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Sous-vide scallops with foamy soy ginger sauce for a fancy and flavorful dish.
Ingredients:
  • 0.75 pound large bay scallops
  • 1.5 teaspoons balsamic vinegar
  • 1.5 teaspoons white sugar
  • 1 teaspoon lime juice
  • 1 teaspoon wasabi paste
  • 0.5 teaspoon sesame oil
  • 0.25 cup peanut oil
  • 0.5 cup dry white wine
  • 0.25 cup mirin (Japanese sweet wine)
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon minced shallot
  • 2 tablespoons heavy whipping cream
  • 0.5 cup unsalted butter
  • 2.5 teaspoons soy sauce
  • 2 tablespoons extra-virgin olive oil
  • 7 ounces sliced chanterelle mushrooms
  • 1 bunch spinach leaves
  • 2 tablespoons grapeseed oil
Instructions:
  • Bring your sous-vide water bath to a gentle 125 degrees F (52 degrees C).
  • Season the scallops generously with salt and pepper. Arrange the scallops snugly in a sealable plastic bag, ensuring they are clustered together. Seal the bag, gently removing excess air. Cook the scallops in a preheated water bath for 30 minutes.
  • Combine soy sauce, balsamic vinegar, sugar, lime juice, wasabi paste, and sesame oil in a bowl. Gradually whisk in peanut oil until vinaigrette is silky.
  • In a skillet over medium heat, combine white wine, mirin, ginger, and shallots. Let it simmer until most of the liquid has evaporated, approximately 4 to 5 minutes. Stir in cream and simmer until thickened, about 2 minutes. Lower the heat and gradually whisk in butter until the sauce is thick and smooth, 3 to 5 minutes. Finally, whisk in soy sauce. Enjoy!
  • Pour the sauce into a bowl and strain it to ensure a smooth texture. Transfer the strained sauce into a whipping siphon, charge it, and shake well to blend the flavors.
  • In a large skillet over medium heat, sizzle olive oil and toss in mushrooms. Sauté until they are soft and tender, for about 5 minutes.
  • In a separate skillet, gently heat 1/4 cup of vinaigrette until it just starts to boil. Mix in the spinach and cook until it wilts, approximately 30 seconds. Take it off the heat.
  • In a large skillet over high heat, heat grapeseed oil. Pat dry scallops with a paper towel, then cook until golden brown on each side, about 30-45 seconds.
  • Arrange the spinach and mushrooms on a serving platter. Drizzle some sauce over them, then place the scallops on top before serving.

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