Sous Vide Scallop Sausage | Recipe by

Sous Vide Scallop Sausage, Sautéed Spinach and Spiced Lobster Sauce

Sous Vide Scallop Sausage, Sautéed Spinach and Spiced Lobster Sauce Fish and Seafood
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Difficult


  • 150g Raw Scallop Meat
  • 1 Egg White
  • 100ml Whipping Cream
  • 2 tsp Chopped Dill
  • Zest 1 Orange
  • 200g Baby Spinach, washed
  • 75g Butter
  • Olive Oil
  • 200ml Rich Lobster Stock
  • 75mls Crème Fraiche
  • 2 Red Chilli, finely chopped
  • 10g Finely Chopped Ginger
  • 2 Tbsps. Chopped Coriander



Sous Vide Water Bath
Vacuum Packging Machine
Vacuum Pouches
Chopping Boards
Sauté Pans
Food Processer
Cling Film


This recipe is a great dish for lunch or a decadent dinner party starter.


  1. In a food processor place the scallop meat and the egg white then blend to a puree. Remove from the blender and rub through a fine drum sieve into a stainless steel bowl
  2. Over ice beat in the whipping cream, chopped dill and finally add the orange zest
  3. Using cling film, shape the mousse into tight sausage shapes and tie each end
  4. Vacuum seal the sausages into a pouch and in a preheated water bath cook the mouse at 56 degrees for 1 ½ hours
  5. When the sausages are cooked, take from the pouch and release the cling film. In a hot pan with oil fry the sausages until golden brown
  6. In a saucepan reduce the lobster stock by half with the chilli and ginger
  7. Add the crème fraiche and coriander
  8. Sauté the spinach in a little oil and butter, season to taste
  9. To serve, place the spinach in a bowl, top with a sausage and drizzle with the sauce

Chefs Tip –

The scallop mousse is a versatile product that can be flavoured with many things. Try adding chopped apple or even trout row before shaping into sausages.

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