Miso-Glazed King Oyster Scallops...Miso-Glazed King Oyster Scallops with Parsnip Silk and Blackberry Gastrique

A sophisticated plant-based interpretation of scallops featuring pan-seared King Oyster mushroom medallions, a velvety parsnip purée, and a tart blackberry-balsamic reduction.

Ingredients

Cooking Instructions

1. 01

   Simmer parsnips in oat milk and a pinch of salt until tender. Drain, reserving liquid, and blend in a high-speed blender with 1 tbsp vegan butter until silky smooth. Adjust consistency with reserved milk and season to taste.

2. 02

   For the gastrique, heat blackberries, balsamic vinegar, and maple syrup in a small saucepan. Simmer until berries burst and liquid reduces to a thick glaze. Strain through a fine-mesh sieve and set aside.

3. 03

   Score both flat sides of the mushroom rounds in a cross-hatch pattern. Whisk miso and mirin together to create a thin glaze.

4. 04

   Heat remaining vegan butter in a heavy-bottomed skillet over medium-high heat. Sear mushrooms until golden brown on one side (about 3-4 minutes). Flip, brush the seared side with miso glaze, and sear the other side until tender.

5. 05

   Spoon a generous dollop of parsnip silk onto the plate and swipe with a spoon. Arrange mushroom 'scallops' atop the purée.

6. 06

   Drizzle the blackberry gastrique around the plate, sprinkle with pine nut soil, and garnish with micro-herbs.