Charred King Oyster 'Scallops'...Charred King Oyster 'Scallops' with Saffron-Infused Parsnip Purée

A sophisticated plant-based interpretation of classic seafood, featuring umami-rich mushroom medallions seared to perfection over a silky, saffron-scented parsnip cream and finished with a vibrant herb-infused chlorophyll oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushrooms: Slice the mushroom stems into 1.5-inch thick rounds. Score one flat side of each round in a fine cross-hatch pattern, being careful not to cut too deep.

2. 02

   Marinate: Whisk the miso paste with 2 tablespoons of warm water. Submerge the mushroom rounds in the mixture for 15 minutes to infuse umami.

3. 03

   Saffron Purée: In a small saucepan, sauté the minced shallots in a teaspoon of olive oil until translucent. Add the diced parsnips and cashew cream. Simmer over low heat until the parsnips are tender (about 12-15 minutes).

4. 04

   Blend: Add the saffron threads to the parsnip mixture and steep for 2 minutes. Transfer to a high-speed blender and process until completely velvet-smooth. Season with fine salt and keep warm.

5. 05

   Herb Oil: Blanch the parsley in boiling water for 10 seconds, then shock in ice water. Squeeze out all moisture, blend with the remaining olive oil and lemon zest, then strain through a coffee filter or fine-mesh sieve.

6. 06

   The Sear: Heat a heavy-bottomed stainless steel or cast iron skillet over medium-high heat. Add a thin film of oil. Place mushrooms scored-side down and sear for 3-4 minutes until deeply golden and caramelized.

7. 07

   Finish Mushrooms: Flip the mushrooms, add a splash of water to the pan to create steam, and cover for 2 minutes until the centers are tender and 'scallop-like' in texture.

8. 08

   Plating: Spoon a generous circle of Saffron Purée onto a warmed plate. Arrange three mushroom 'scallops' on top. Drizzle the herb oil around the plate, garnish with toasted pine nuts and a touch of Maldon salt.