Truffled King Oyster 'Scallops'...Truffled King Oyster 'Scallops' with Toasted Pine Nut Velouté

A sophisticated plant-based interpretation of a classic seafood dish, featuring kombu-infused mushroom medallions, a silky pine nut reduction, and a vibrant chive emulsion.

Ingredients

Cooking Instructions

1. 01

   Score the top and bottom of the mushroom medallions in a delicate crosshatch pattern. Submerge them in warm kombu dashi for 20 minutes to infuse maritime depth.

2. 02

   To create the chive oil, blanch the chives in boiling water for 10 seconds, immediately shock in ice water, pat dry thoroughly, and blend with 80ml of grapeseed oil. Strain through a coffee filter or fine-mesh chinois.

3. 03

   For the velouté, sauté the minced shallots in a touch of oil until translucent. Deglaze with white wine and reduce the liquid by half.

4. 04

   Add the toasted pine nuts and 100ml of water to the shallots. Simmer for 10 minutes, then transfer to a high-speed blender with the miso paste. Process until perfectly silky and pass through a fine sieve.

5. 05

   Remove mushroom medallions from the dashi and pat extremely dry with a kitchen towel. This is crucial for a proper sear.

6. 06

   Heat the remaining grapeseed oil in a heavy stainless steel skillet over medium-high heat. Sear the mushrooms for 3-4 minutes per side until a deep golden-brown crust forms. Brush lightly with truffle oil just before removing from heat.

7. 07

   To plate, spoon a generous pool of warm pine nut velouté onto the center of the plate. Arrange three 'scallops' on top. Garnish with dots of chive oil and a few flakes of Maldon salt.