Sous-Vide Bay Scallops On Soy Ginger Espuma With Mu

Name: Sous-Vide Bay Scallops On Soy Ginger Espuma With Mushrooms And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound large bay scallops; salt and ground black pepper to taste; Vinaigrette:; 1/4 cup soy sauce; 1 1/2 teaspoons balsamic vinegar; 1 1/2 teaspoons white sugar; 1 teaspoon lime juice; 1 teaspoon wasabi paste; 1/2 teaspoon sesame oil; 1/4 cup peanut oil; Soy Ginger Espuma Sauce:; 1/2 cup dry white wine; 1/4 cup mirin (Japanese sweet wine); 1 tablespoon chopped fresh ginger; 1 tablespoon minced shallot; 2 tablespoons heavy whipping cream; 1/2 cup unsalted butter; 2 1/2 teaspoons soy sauce; Mushroom and Spinach Side:; 2 tablespoons extra-virgin olive oil; 7 ounces sliced chanterelle mushrooms; 1 bunch spinach leaves; 2 tablespoons grapeseed oil

Servings: persons

3/4 pound large bay scallops
salt and ground black pepper to taste
Vinaigrette:
1/4 cup soy sauce
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons white sugar
1 teaspoon lime juice
1 teaspoon wasabi paste
1/2 teaspoon sesame oil
1/4 cup peanut oil
Soy Ginger Espuma Sauce:
1/2 cup dry white wine
1/4 cup mirin (Japanese sweet wine)
1 tablespoon chopped fresh ginger
1 tablespoon minced shallot
2 tablespoons heavy whipping cream
1/2 cup unsalted butter
2 1/2 teaspoons soy sauce
Mushroom and Spinach Side:
2 tablespoons extra-virgin olive oil
7 ounces sliced chanterelle mushrooms
1 bunch spinach leaves
2 tablespoons grapeseed oil

1
Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
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.
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.
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.
5
Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
6
Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
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.
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.
9
Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3/4 pound large bay scallops, salt and ground black pepper to taste, Vinaigrette:, 1/4 cup soy sauce, and more.

Yes, Sous-Vide Bay Scallops On Soy Ginger Espuma With Mushrooms And Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sous-Vide Bay Scallops On Soy Ginger Espuma With Mushrooms And Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions