Sous Vide Bay Scallops On Soy Ginger Espuma With Mushrooms And Spinach Recipes

SOUS-VIDE BAY SCALLOPS ON SOY GINGER ESPUMA WITH MUSHROOMS AND SPINACH

Steps:

• Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
• 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.
• 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.
• 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.
• Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
• Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
• Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat.
• 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.
• Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.

SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE

Steps:

• Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
• Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
• While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
• Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.

SOY-GINGER GRILLED SCALLOPS

Steps:

• Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.
• Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.
• Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.

SOUS-VIDE BAY SCALLOPS ON SOY GINGER ESPUMA WITH MUSHROOMS AND SPINACH

Steps:

• Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
• 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.
• 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.
• 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.
• Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
• Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
• Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat.
• 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.
• Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.