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.

Recipe Summary

30 mins
45 mins
1 hr 15 mins
6 to 8 large scallops


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Soy Ginger Espuma Sauce:
Mushroom and Spinach Side:


Instructions Checklist
  • 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.

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

1415 calories; protein 53.2g; carbohydrates 40.7g; fat 109.1g; cholesterol 244.9mg; sodium 2969.5mg. Full Nutrition