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.
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Recipe Summary
Ingredients
2
Original recipe yields 2 servings
Directions
Cook's Notes:
Substitute chanterelle mushrooms with any other type of mushroom, such as oyster or shimeji.
Editor's Notes:
Nutrition data for this recipe includes the full amount of sauce and vinaigrette ingredients. The actual amount of sauce and vinaigrette consumed will vary.
Nutrition Facts
Per Serving:
1415 calories; protein 53.2g; carbohydrates 40.7g; fat 109.1g; cholesterol 244.9mg; sodium 2969.5mg.
Full Nutrition