Name: Soy Ginger Scallops with Spinach & Mushrooms
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2
Cuisine: US
Ingredients: 0.75 pound large bay scallops; Salt and ground black pepper to taste; 0.25 cup soy sauce; 1.5 teaspoons balsamic vinegar; 1.5 teaspoons white sugar; 1 teaspoon lime juice; 1 teaspoon wasabi paste; 0.5 teaspoon sesame oil; 0.25 cup peanut oil; 0.5 cup dry white wine; 0.25 cup mirin (Japanese sweet wine); 1 tablespoon chopped fresh ginger; 1 tablespoon minced shallot; 2 tablespoons heavy whipping cream; 0.5 cup unsalted butter; 2.5 teaspoons soy sauce; 2 tablespoons extra-virgin olive oil; 7 ounces sliced chanterelle mushrooms; 1 bunch spinach leaves; 2 tablespoons grapeseed oil

Delicate bay scallops, cooked to perfection using the sous-vide technique, are paired with an ethereal soy ginger espuma, earthy mushrooms, and vibrant spinach. This dish offers a delightful harmony of textures and flavors, creating an unforgettable culinary experience.

Follow The Directions

01

Step

Prepare the Sous-Vide Water Bath: Preheat a sous-vide water bath to 125 degrees F (52 degrees C). (5 minutes)

02

Step

Sous-Vide the Scallops: Season the scallops with salt and pepper. Place them in a sealable plastic bag, ensuring they are clustered together. Seal the bag, removing as much air as possible without crushing the scallops. Cook in the preheated water bath for 30 minutes.

03

Step

Prepare the Soy Ginger Vinaigrette: In a bowl, whisk together soy sauce, balsamic vinegar, white sugar, lime juice, wasabi paste, and sesame oil. Gradually whisk in peanut oil until the vinaigrette is smooth and emulsified. (5 minutes)

04

Step

Create the Soy Ginger Espuma: In a skillet over medium heat, combine white wine, mirin, ginger, and shallots. Simmer until most of the liquid has evaporated, about 4 to 5 minutes. Add heavy cream and simmer until slightly thickened, approximately 2 minutes more. Reduce heat to low and whisk in unsalted butter, 1 tablespoon at a time, until the sauce is thickened and smooth, about 3 to 5 minutes. Whisk in the soy sauce. (15 minutes)

05

Step

Strain and Charge the Espuma: Strain the sauce through a fine-mesh sieve into a bowl. Pour the strained sauce into a whipping siphon and charge with a CO2 cartridge. Shake well to combine. (5 minutes)

06

Step

Sauté the Chanterelle Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced chanterelle mushrooms and cook, stirring occasionally, until they are soft and tender, about 5 minutes. (5 minutes)

07

Step

Wilt the Spinach: Heat 1/4 cup of the soy ginger vinaigrette in a separate skillet until it just begins to boil. Add the spinach leaves and cook until they are just wilted, about 30 seconds. Remove from heat immediately. (2 minutes)

08

Step

Sear the Scallops: Heat grapeseed oil in a large skillet over high heat until it is shimmering. Remove the scallops from the plastic bag and pat them dry with a paper towel. Sear the scallops until they are golden brown, about 30 to 45 seconds per side. (5 minutes)

09

Step

Assemble and Serve: Spoon the sautéed spinach and mushrooms onto a serving platter. Gently spray some of the soy ginger espuma onto the platter. Arrange the seared scallops on top to serve immediately.