The Best Recipes Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach

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Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach

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
• 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 :

Prep : 30M	Cook : 6 to 8 large scallopsM	Ready in : 1H15M

Notes :

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