Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Parsnip Silk and Hazelnut-Truffle Crumble

An exquisite plant-based entrée featuring caramelized king oyster mushroom medallions served over a velvety, miso-infused parsnip purée, finished with a texturally complex hazelnut-truffle crumble and vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Parsnip Silk: In a small saucepan, combine the chopped parsnips, oat milk, and a pinch of salt. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the parsnips are completely fork-tender.

2. 02

   Blend the Purée: Transfer the hot parsnips and cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter, the white miso paste, and a pinch of freshly cracked black pepper. Blend on high speed for 2 minutes until absolutely silky and glossy. Pass through a fine-mesh chinois if necessary, then transfer to a squeezy bottle or warm bowl and keep warm.

3. 03

   Create the Hazelnut-Truffle Crumble: In a small, dry skillet over medium heat, toast the panko breadcrumbs and chopped hazelnuts until they are a uniform golden brown. Remove from heat immediately, transfer to a bowl, and toss with the truffle oil and a pinch of flaky sea salt. Set aside to cool and crisp up.

4. 04

   Prep the Mushroom 'Scallops': Score both flat cut-ends of the mushroom medallions in a light crosshatch pattern, taking care not to cut too deep. Generously season both sides with sea salt.

5. 05

   Sear the 'Scallops': Heat a heavy-bottomed cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of vegan butter. Once foaming, place the mushroom medallions scored-side down in the pan. Sear undisturbed for 3 to 4 minutes until a deep, golden-brown crust forms.

6. 06

   Baste the Mushrooms: Flip the medallions. Toss the smashed garlic cloves and thyme sprigs into the foaming butter. Tilt the pan slightly and use a spoon to continuously baste the tops of the mushrooms with the hot, aromatic butter for another 3 minutes until tender through the center. Drain on a paper towel.

7. 07

   Artfully Plate: Spoon a generous pool of the warm Parsnip Silk onto the center of each plate, using the back of the spoon to create a smooth, elegant sweep. Arrange three mushroom 'scallops' on top of the purée. Spoon the Hazelnut-Truffle Crumble over and around the mushrooms. Dot the plate with vibrant chive oil and garnish delicately with microgreens. Serve immediately.