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Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Parsnip-Vanilla Purée and Hazelnut Gremolata

Name: Pan-Seared King Oyster 'Scallops' with Parsnip-Vanilla Purée and Hazelnut Gremolata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Modern Gastronomy
Ingredients: 3 large king oyster mushroom stems, cut into 1.5-inch thick rounds; 1 tbsp high-quality olive oil; 3 tbsp unsalted vegan butter, divided; 2 garlic cloves, lightly smashed; 3 fresh thyme sprigs; 500g parsnips, peeled and roughly chopped; 200ml unsweetened creamy oat milk; 1/2 tsp high-quality vanilla bean paste; 50g toasted hazelnuts, finely chopped; 1/4 cup fresh flat-leaf parsley, finely chopped; 1 tsp fresh lemon zest; 1 tbsp premium extra virgin olive oil; Flaky sea salt and freshly cracked black pepper to taste; 1/4 cup microgreens (such as radish or amaranth) for garnish

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Cuisine

Modern Gastronomy

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Servings

⏱

Prep Time

20 mins

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Cook Time

25 mins

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Difficulty

Medium

A masterclass in plant-based texture and flavor. Meaty king oyster mushroom caps mimic the texture of sea scallops, paired beautifully with a silky, subtly sweet parsnip-vanilla purée and a bright, crunchy hazelnut gremolata.

Modern GastronomyMedium

Ingredients

•3 large king oyster mushroom stems, cut into 1.5-inch thick rounds

•1 tbsp high-quality olive oil

•3 tbsp unsalted vegan butter, divided

•2 garlic cloves, lightly smashed

•3 fresh thyme sprigs

•500g parsnips, peeled and roughly chopped

•200ml unsweetened creamy oat milk

•1/2 tsp high-quality vanilla bean paste

•50g toasted hazelnuts, finely chopped

•1/4 cup fresh flat-leaf parsley, finely chopped

•1 tsp fresh lemon zest

•1 tbsp premium extra virgin olive oil

•Flaky sea salt and freshly cracked black pepper to taste

•1/4 cup microgreens (such as radish or amaranth) for garnish

Cooking Instructions

01
To make the purée, place the chopped parsnips, oat milk, vanilla bean paste, and a pinch of salt in a medium saucepan. Bring to a gentle simmer over medium heat, cover, and cook for 12-15 minutes until the parsnips are completely fork-tender.
02
Transfer the tender parsnips and cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter and blend on high until a velvety, completely smooth purée forms. Adjust seasoning with salt, cover, and keep warm.
03
Score both flat cut sides of the mushroom 'scallops' in a shallow crosshatch pattern. Pat them completely dry with a paper towel and season generously with flaky sea salt and black pepper.
04
In a small bowl, prepare the gremolata by combining the chopped toasted hazelnuts, chopped parsley, lemon zest, extra virgin olive oil, and a tiny pinch of sea salt. Mix well and set aside.
05
Heat 1 tablespoon of olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat. Once shimmering, add the mushroom scallops scored-side down. Sear undisturbed for 3 to 4 minutes until a deep, golden-brown crust forms.
06
Flip the mushrooms. Add the remaining 2 tablespoons of vegan butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the foaming melted butter over the mushrooms for another 3 minutes until they are tender and caramelized.
07
To plate, spoon a generous pool of the warm parsnip-vanilla purée onto the center of each plate. Arrange three mushroom 'scallops' elegantly on top. Spoon a small mound of hazelnut gremolata over each mushroom, and garnish the plate with delicate microgreens.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023