Saturday, October 8, 2011

Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach

Sous Vide Details: Cook scallops at 125F for 30 minutes

Ingredients, Serves 2:
  • 3/4 lb Large Bay Scallops
  • Salt and Pepper to taste
  • 2 T Grape seed oil
  • Mushroom and Spinach Side:
    • 7 Oz of your favorite Mushrooms (Chantrelle, Oyster, Shimeji)
    • 1 Large bunch of Spinach leaves
    • 2 T EVO
    • 4 T Soy sauce
    • 1 1/2 t Balsamic vinegar
    • 1 1/2 t Sugar
    • 1 t Lime juice
    • 1 t Wasabi paste (Japanese horseradish)
    • 1/2 t Sesame seed oil
    • 1/4 C Peanut oil
  • Soy Ginger Espuma Sauce:
    • 1/4 C Mirin (Japanese sweet rice wine)
    • 1/2 C Dry white wine
    • 1 T Chopped ginger
    • 1 T Minced Shallots
    • 2 T Heavy cream
    • 1 Stick unsalted butter (1/2 C)
    • 2 1/2 t Soy sauce
    • Special Kitchen Tool: Cream Whipper

I love scallops and sous vide fits scallops perfectly.  The texture is out of this world!  Simply salt and pepper the scallops to taste and place in bag.  Cluster next to each other to provide support and if you have the ability to adjust the vacuum pressure, dial it down, otherwise you might squish the scallops.  Preheat the bath water to 125F and drop them in for 30 minutes.

To make the mushroom and spinach vinaigrette, whisk the soy sauce, vinegar, sugar, line juice, wasabi paste and sesame seed oil into a bowl to blend.  Slowly whisk in the peanut oil until fully integrated.  Set aside.

To make the Soy Ginger espuma sauce, simmer the mirin, white wine, ginger and minced shallots in a saucepan over medium heat until liquid is almost reduced (4-5 minutes).  Add cream and simmer for 2 minutes.  Reduce heat to low and whisk in butter one tablespoon at a time.  Finally, whisk in soy sauce.  Sauce should be medium thick and smooth.  Strain into a bowl and then pour into whipper and charge.  Shake and set aside.

Heat EVO in large skillet on medium heat and add mushrooms.  Saute until soft and tender, about 5 minutes.  In another large pan, heat 1/4 C of the vinaigrette to just starting to boil.  Add the spinach and blanch only for about 30 seconds then remove from heat.

When the scallops are done, heat a cast iron skillet with grape seed oil on high.  Take out the scallops and pat them dry with a paper towel.  Sear them in the hot skillet on one side for about 45 sec or until golden brown and on the other side for only 30 sec (that side will be the bottom).

Now you are ready for plating.  Spoon some  spinach onto the plate near one side.  Spoon some mushrooms on top of the spinach and top with some vinaigrette sauce.  Take the whipper and turn it upside down and discharge some soy ginger espuma onto the plate.  Take the back of your spoon and create a tail.  Place three scallops on top of the espuma sauce.  Your ready to serve!

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