The fragile, meaty, and delicate texture of giant bay scallops makes them an excellent sous-vide choice. You may make a memorable supper by serving it with an airy espuma soy ginger sauce.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 2 |
| Yield: | 6 to 8 large scallops |
Ingredients
- ¾ pound large bay scallops
- salt and ground black pepper to taste
- ¼ cup soy sauce
- 1 ½ teaspoons balsamic vinegar
- 1 ½ teaspoons white sugar
- 1 teaspoon lime juice
- 1 teaspoon wasabi paste
- ½ teaspoon sesame oil
- ¼ cup peanut oil
- ½ cup dry white wine
- ¼ cup mirin (Japanese sweet wine)
- 1 tablespoon chopped fresh ginger
- 1 tablespoon minced shallot
- 2 tablespoons heavy whipping cream
- ½ cup unsalted butter
- 2 ½ teaspoons soy sauce
- 2 tablespoons extra-virgin olive oil
- 7 ounces sliced chanterelle mushrooms
- 1 bunch spinach leaves
- 2 tablespoons grapeseed oil
Instructions
- Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
- 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.
- 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.
- 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.
- Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
- Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
- Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat.
- 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.
- Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.
- Substitute chanterelle mushrooms with any other type of mushroom, such as oyster or shimeji.
- Nutrition data for this recipe includes the full amount of sauce and vinaigrette ingredients. The actual amount of sauce and vinaigrette consumed will vary.
Nutrition Facts
| Calories | 1415 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 245 mg |
| Dietary Fiber | 5 g |
| Protein | 53 g |
| Saturated Fat | 41 g |
| Sodium | 2970 mg |
| Sugars | 16 g |
| Fat | 109 g |
| Unsaturated Fat | 0 g |