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
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Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
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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.
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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.
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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.
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Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
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Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
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Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat.
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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.
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Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.
