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Miso-Glazed King Oyster Scallops...Miso-Glazed King Oyster Scallops with Fermented Parsnip Silk and Pine Nut Gremolata

Name: Miso-Glazed King Oyster Scallops with Fermented Parsnip Silk and Pine Nut Gremolata
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: 4 large King Oyster Mushrooms, stalks only, cut into 1.5-inch rounds; 250ml Kombu Dashi (room temperature); 2 tbsp White Miso paste; 1 tbsp Mirin; 1 tsp Grade A Maple Syrup; 1 tsp Tamari or GF Soy Sauce; 500g Parsnips, peeled and chopped; 100ml thick Cashew Cream; 50g Pine Nuts, lightly toasted; 1 tsp Lemon Zest, finely grated; 2 tbsp Flat-Leaf Parsley, minced; 2 tbsp Grapeseed Oil for searing; Maldon Sea Salt to taste

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Cuisine

Contemporary Vegan / French-Asian Fusion

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Servings

⏱

Prep Time

45 mins

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Cook Time

30 mins

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Difficulty

Hard

A sophisticated exploration of umami and texture, featuring tender mushroom medallions, velvety parsnip purée, and a crunchy, zesty pine nut finish.

Contemporary Vegan / French-Asian FusionHard

Ingredients

•4 large King Oyster Mushrooms, stalks only, cut into 1.5-inch rounds

•250ml Kombu Dashi (room temperature)

•2 tbsp White Miso paste

•1 tbsp Mirin

•1 tsp Grade A Maple Syrup

•1 tsp Tamari or GF Soy Sauce

•500g Parsnips, peeled and chopped

•100ml thick Cashew Cream

•50g Pine Nuts, lightly toasted

•1 tsp Lemon Zest, finely grated

•2 tbsp Flat-Leaf Parsley, minced

•2 tbsp Grapeseed Oil for searing

•Maldon Sea Salt to taste

Cooking Instructions

01
Score both flat sides of the mushroom 'scallops' in a fine crosshatch pattern. Submerge them in the kombu dashi for 20 minutes to infuse with marine umami.
02
Steam the parsnips until completely tender. Transfer to a high-speed blender with cashew cream and a pinch of salt. Blitz until it reaches a 'silk' consistency. Keep warm.
03
In a small bowl, whisk together the white miso, mirin, maple syrup, and tamari to create the glaze.
04
For the gremolata, roughly chop the toasted pine nuts and combine with lemon zest, minced parsley, and a touch of sea salt.
05
Pat the marinated mushrooms dry. Heat grapeseed oil in a heavy-bottomed skillet over medium-high heat. Sear the mushrooms for 3 minutes per side until deeply golden and caramelized.
06
During the last minute of searing, brush the miso glaze onto the mushrooms and flip quickly to caramelize the sugars without burning.
07
To plate, swipe a generous spoonful of parsnip silk across the plate. Arrange three 'scallops' on top. Garnish with the pine nut gremolata and a few drops of high-quality olive oil if desired.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023