Miso-Glazed King Oyster 'Scallops'...Miso-Glazed King Oyster 'Scallops' with Spring Pea Velouté

A sophisticated vegan composition featuring pan-seared King Oyster mushroom discs, glazed with white miso and served over a silky, vibrant minted pea purée with black garlic emulsion.

Ingredients

Cooking Instructions

1. 01

   Slice the King Oyster mushroom stalks into 1-inch thick discs. Use a paring knife to lightly score a crosshatch pattern on both flat sides of each 'scallop'.

2. 02

   For the velouté: In a small saucepan, sweat the minced shallot in 1 tbsp of vegan butter until translucent. Add the peas and vegetable consommé. Simmer for 3-4 minutes until peas are tender but bright green.

3. 03

   Transfer the pea mixture to a high-speed blender. Add the mint leaves and blend on high until completely smooth. Pass through a fine-mesh chinois (sieve) for a silky texture. Season with salt and lemon juice; keep warm.

4. 04

   Prepare the glaze by whisking the miso paste with 1 tbsp of warm water until smooth.

5. 05

   In a heavy-bottomed stainless steel skillet, heat the grapeseed oil over medium-high heat. Place the mushroom discs in the pan and sear for 3-4 minutes per side until deeply golden and caramelized.

6. 06

   Lower the heat, add the remaining vegan butter to the pan. Once foaming, brush the miso glaze onto the mushrooms and baste them for 1 minute to infuse flavor.

7. 07

   Create the black garlic accent by mashing the cloves into a smooth paste with a drop of oil and a pinch of salt.

8. 08

   To plate: Spoon a generous circle of the warm pea velouté onto the center of the plate. Arrange three 'scallops' on top. Dot the plate with black garlic paste and garnish with micro-greens and a few drops of high-quality olive oil.