Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Cauliflower-Truffle Purée and Saffron Oil

An elegant, Michelin-worthy vegan plate featuring caramelized king oyster mushroom medallions over a velvety truffle-infused cauliflower purée, drizzled with a vibrant saffron-herb oil.

Ingredients

Cooking Instructions

1. 01

   Score both flat sides of the king oyster mushroom rounds in a fine crosshatch pattern. Place them in a shallow dish, pour over the dry white wine and vegetable dashi, and marinate for 15 minutes. Drain and pat completely dry, reserving the marinade.

2. 02

   To make the saffron-herb oil, gently warm the olive oil in a small saucepan over low heat. Add the saffron threads and allow to steep off the heat for 10 minutes. Transfer to a high-speed blender with the fresh chives and blend until vibrant green-gold and completely emulsified. Strain through a fine-mesh sieve or coffee filter.

3. 03

   Steam the cauliflower florets for 10-12 minutes until completely tender. Transfer the hot cauliflower to a blender with the cashew milk, truffle oil, and nutritional yeast. Blend on high speed for 2 minutes until perfectly silky and lustrous. Season with sea salt and white pepper, and keep warm.

4. 04

   Heat a small pan over high heat with a splash of olive oil. Sear the asparagus spears until vibrant green and slightly charred (about 3 minutes). Set aside.

5. 05

   Heat a heavy skillet or cast-iron pan over medium-high heat. Add the vegan butter. Once foaming, add the mushroom 'scallops' and sear for 3 to 4 minutes without moving, until a rich, golden-brown crust forms. Flip the rounds, add the smashed garlic and thyme sprigs to the pan, and baste the mushrooms with the foaming butter. Deglaze with a splash of the reserved marinade and cook for 3 more minutes until tender.

6. 06

   To assemble, spoon a generous pool of hot cauliflower-truffle purée onto the center of each plate. Artfully arrange three mushroom 'scallops' and three charred asparagus spears on top. Drizzle the saffron-herb oil around the plate. Garnish with microgreens and a sprinkle of Maldon flaky sea salt.