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
- ¾ pound large bay scallops
- salt and ground black pepper to taste
Mushroom and Spinach Side
- 2 tablespoons extra-virgin olive oil
- 7 ounces sliced chanterelle mushrooms
- 1 bunch spinach leaves
- 2 tablespoons grapeseed oil
Soy Ginger Espuma Sauce
- 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
Vinaigrette
- 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
Directions
Step 1
Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
Step 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.
Step 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.
Step 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.
Step 5
Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
Step 6
Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
Step 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.
Step 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.
Step 9
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 1415 | |
% Daily Value * | |
Total Fat109g | 140% |
Saturated Fat41g | 203% |
Cholesterol245mg | 82% |
Sodium2970mg | 129% |
Total Carbohydrate41g | 15% |
Dietary Fiber5g | 19% |
Total Sugars16g | |
Protein53g | |
Vitamin C52mg | 259% |
Calcium274mg | 21% |
Iron11mg | 62% |
Potassium1814mg | 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.
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source by allrecipe
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