Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach
Description
This elegant dish uses the sous-vide method of cooking to yield tender, juicy scallops; and a whipping siphon to create a foamy soy ginger sauce.
Ingredients
•
3/4 pound large bay scallops
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salt and ground black pepper to taste
•
1/4 cup soy sauce
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1 1/2 teaspoons balsamic vinegar
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1 1/2 teaspoons white sugar
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1 teaspoon lime juice
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1 teaspoon wasabi paste
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1/2 teaspoon sesame oil
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1/4 cup peanut oil
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1/2 cup dry white wine
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1/4 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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1/2 cup unsalted butter
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2 1/2 teaspoons soy sauce
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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
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.