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

Name: Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach
Total time: 45 min
Yield: 2 Servings
Ingredients: ¾ pound large bay scallops; 🧂 salt and ground black pepper to taste; 1 teaspoon wasabi paste; ½ teaspoon sesame oil; ¼ cup soy sauce; 1 ½ teaspoons balsamic vinegar; 🍋 1 teaspoon lime juice; 🍬 1 ½ teaspoons white sugar; ¼ cup peanut oil; ½ cup dry white wine; ¼ cup mirin (Japanese sweet wine); 1 bunch spinach leaves; 🍄 7 ounces sliced chanterelle mushrooms; 1 tablespoon chopped fresh ginger; 1 tablespoon minced shallot; 2 tablespoons heavy whipping cream; 🧈 ½ cup unsalted butter; 2 tablespoons grapeseed oil; 2 tablespoons extra-virgin olive oil

Cost $25, save $15

45 Min
2 Servings
$25

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

Cost $25, save $15

45 Min
2 Servings
$25

INGREDIENTS

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

STEPS

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

Season scallops with salt and pepper; place in a sealable plastic bag, clustered together. Seal, removing as much air as possible. Cook in preheated water bath for 30 minutes.

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

Simmer white wine, mirin, ginger, and shallots over medium heat until most liquid evaporates (4-5 minutes). Add cream; simmer until thickened (2 minutes). Reduce heat, and whisk in butter 1 tablespoon at a time until thickened and smooth. Whisk in soy sauce. Strain sauce and pour into whipping siphon; charge and shake to combine.

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

Heat ¼ cup vinaigrette to boiling in a skillet. Add spinach; cook until wilted, about 30 seconds. Remove from heat.

Heat grapeseed oil in a skillet over high heat. Remove scallops from bag, pat dry, and cook until golden brown, 30-45 seconds per side.

Assemble dish: Spoon spinach and mushrooms onto a serving platter. Spray espuma sauce onto platter; top with scallops.

NUTRIENTS

Per 1 serving

🔥

1415

Calories

53
Protein
41
Carbs
109
Fats

💡 Ensure the scallops are padded dry to achieve a perfect golden sear.Use fresh ginger for a more aromatic sauce flavor.Mise en place is critical for this dish to keep it well-coordinated.Avoid overloading the whipping siphon to ensure espuma consistency.