Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

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

4

0 min

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

Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 1

Time

0 min

Serving

2 persons

Calories

1415

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • large bay scallops: 0.75 pound
  • salt and ground black pepper: (to taste)
  • soy sauce: 0.25 cup
  • ½ teaspoons balsamic vinegar: 1 piece
  • ½ teaspoons white sugar: 1 piece
  • lime juice: 1 tsp
  • wasabi paste: 1 tsp
  • sesame oil: 0.5 tsp
  • peanut oil: 0.25 cup
  • dry white wine: 0.5 cup
  • mirin (Japanese sweet wine): 0.25 cup
  • fresh ginger: 1 Tbsp (chopped)
  • shallot: 1 Tbsp (minced)
  • heavy whipping cream: 2 Tbsp
  • unsalted butter: 0.5 cup
  • ½ teaspoons soy sauce: 2 piece
  • extra-virgin olive oil: 2 Tbsp
  • ounces sliced chanterelle mushrooms: 7 piece
  • bunch spinach leaves: 1 piece
  • grapeseed oil: 2 Tbsp

Metric Conversion

Stages of cooking

Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 21
Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 32
Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 43
Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 54
Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 65
Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 76
Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 87
Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 98
Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 109
  1. Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
    Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 2
  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.
    Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 3
  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.
    Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 4
  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.
    Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 5
  5. Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
    Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 6
  6. Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
    Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 7
  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.
    Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 8
  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.
    Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 9
  9. Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.
    Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach Photo 10

How did you like this article?

You may also like