Sous Vide Bay Scallops with Soy Ginger Espuma

Name: Sous Vide Bay Scallops with Soy Ginger Espuma
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 450 grams bay scallops (fresh); 2 tablespoons olive oil; 1/2 cup soy sauce (low-sodium); 2 tablespoons ginger (freshly grated); 1 cup heavy cream; 250 grams mushrooms (sliced); 150 grams spinach (fresh); 1 tablespoon butter

60 min 4 servings Medium

All Recipes

Delicate sous vide bay scallops paired with a velvety soy ginger espuma, sautéed mushrooms, and fresh spinach for a gourmet experience.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Sous vide cooking brings out the tender, juicy texture of bay scallops, making them a perfect component for a refined dish. The soy ginger espuma provides a velvety, aromatic complement that lifts the natural sweetness of the scallops. This recipe is ideal for those looking to impress with a gourmet presentation, suitable for special occasions or a luxurious dinner at home. Combining the earthy flavours of sautéed mushrooms and the freshness of spinach, this dish offers a balance of textures and tastes. The smooth espuma contrasts beautifully with the scallops and vegetables, ensuring every bite is a harmonious blend of umami and fresh greens.

Instructions

Prepare the sous vide setup

Set your sous vide immersion circulator to 55°C (131°F).

Pro tip: Ensure the water is circulating properly for even cooking.

Cook the scallops

Season the scallops with salt and place them in a vacuum-seal bag with olive oil. Seal the bag and sous vide for 30 minutes.

Pro tip: Use a vacuum sealer for the best results, but a zip-top bag with the air removed can also work.

Prepare the soy ginger espuma

In a saucepan, combine soy sauce, ginger, and heavy cream. Heat gently until warm, then strain into an espuma siphon and charge with one cream charger.

Pro tip: Shake the siphon well after charging to ensure a smooth espuma.

Sauté the mushrooms

In a skillet, melt butter over medium-high heat. Add mushrooms and sauté until golden brown, about 5-7 minutes.

Pro tip: Avoid overcrowding the pan to achieve a nice sear on the mushrooms.

Cook the spinach

Add spinach to the skillet with mushrooms and cook until wilted, about 2-3 minutes.

Pro tip: Season with salt and pepper to taste.

Assemble the dish

Remove scallops from the bag and pat dry. Plate the scallops with mushrooms and spinach, then top with soy ginger espuma.

Pro tip: Serve immediately to enjoy the espuma's texture.

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Tips & Tricks

Use fresh bay scallops for the best flavour and texture.
Ensure your immersion circulator is accurate for perfect results.
Prepare the espuma just before serving for optimal frothiness.

Frequently Asked Questions

How long to sous vide bay scallops?

Sous vide bay scallops are typically cooked at 55°C (131°F) for about 30 minutes.

What is soy ginger espuma?

Soy ginger espuma is a frothy sauce made from soy sauce, ginger, and cream, often used to enhance the flavour of seafood.

Can I use frozen scallops?

Yes, you can use frozen scallops, but ensure they are fully thawed before sous vide cooking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to two days. The espuma is best enjoyed fresh.

What wine pairs well with this dish?

A light, crisp white wine such as Sauvignon Blanc or Chardonnay pairs well with the scallops.

Serving Suggestions

This dish is best served immediately for optimal flavour and texture, allowing the espuma to maintain its frothy consistency. Pair it with a light, crisp white wine such as a Sauvignon Blanc or a Chardonnay to complement the scallops' sweetness. For advance preparation, you can sous vide the scallops and keep them warm in the water bath until ready to serve. The mushrooms and spinach can also be sautéed ahead of time and reheated gently. Store any leftovers in an airtight container in the refrigerator for up to two days, although the espuma is best enjoyed fresh.

Nutrition per serving

320

Calories

25g

Protein

20g

Fat

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