Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Cauliflower-Truffle Purée & Saffron-Infused Reduction

A sophisticated Michelin-star level vegan dish featuring succulent king oyster mushroom 'scallops' seared to perfection, served over an ultra-silky truffle purée and drizzled with a vibrant saffron reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the 'scallops' by scoring the flat top and bottom surfaces of the mushroom rounds in a light crosshatch pattern. Season both sides with sea salt and set aside.

2. 02

   For the purée, simmer cauliflower florets in oat milk and a pinch of salt over medium heat until tender (about 12 minutes). Transfer to a high-speed blender, add 1 tbsp of vegan butter and truffle oil, and blend until completely smooth. Pass through a fine-mesh chinois for a silky Michelin-star texture. Keep warm.

3. 03

   To make the saffron reduction, sweat the minced shallots in a small saucepan with 1 tbsp of vegan butter until translucent. Add white wine and saffron threads, allowing it to simmer and reduce by half. Pour in vegetable stock and reduce by half again. Strain, return to the heat, and whisk in 1 tbsp of cold vegan butter to emulsify. Season to taste and keep warm.

4. 04

   Blanch the baby asparagus in boiling salted water for 1 minute, shock in ice water, dry thoroughly, and quickly sear in a hot pan with a touch of olive oil to get a light char. Set aside.

5. 05

   Heat olive oil in a heavy cast-iron skillet over medium-high heat. Place mushroom 'scallops' in the pan scored-side down. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms. Flip, add the remaining 1 tbsp of vegan butter, smashed garlic, and thyme sprigs to the pan, and spoon the melted fat over the mushrooms (basting) for another 3 minutes until tender.

6. 06

   To plate, spoon a generous pool of cauliflower-truffle purée onto the center of each plate, using the back of the spoon to create an elegant sweep. Arrange three mushroom 'scallops' and charred asparagus spears artfully on top. Drizzle the vibrant yellow saffron reduction around the plate, and garnish with microgreens.