Step 1
Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
Step 6
Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender about 5 minutes.
Step 7
Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted about 30 seconds. Remove from heat.
Step 8
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.
Step 9
Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.