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Ingredients
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¾ pound large bay scallops
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salt and ground black pepper to taste
Vinaigrette:
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¼ cup soy sauce
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1 ½ teaspoons balsamic vinegar
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1 ½ teaspoons white sugar
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1 teaspoon lime juice
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1 teaspoon wasabi paste
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½ teaspoon sesame oil
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¼ cup peanut oil
Soy Ginger Espuma Sauce:
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½ cup dry white wine
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¼ cup mirin (Japanese sweet wine)
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1 tablespoon chopped fresh ginger
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1 tablespoon minced shallot
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2 tablespoons heavy whipping cream
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½ cup unsalted butter
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2 ½ teaspoons soy sauce
Mushroom and Spinach Side:
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2 tablespoons extra-virgin olive oil
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7 ounces sliced chanterelle mushrooms
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1 bunch spinach leaves
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2 tablespoons grapeseed oil
Directions
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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.
Cook's Notes:
Substitute chanterelle mushrooms with any other type of mushroom, such as oyster or shimeji.
Editor's Notes:
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 (per serving)
1415 | Calories |
109g | Fat |
41g | Carbs |
53g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 1415 | |
% Daily Value * | |
Total Fat 109g | 140% |
Saturated Fat 41g | 203% |
Cholesterol 245mg | 82% |
Sodium 2970mg | 129% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 5g | 19% |
Total Sugars 16g | |
Protein 53g | 106% |
Vitamin C 52mg | 58% |
Calcium 274mg | 21% |
Iron 11mg | 62% |
Potassium 1814mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.