Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Saffron Cauliflower Velouté and Herb Oil

An elegant, Michelin-worthy plant-based starter featuring tender, caramelized king oyster mushroom medallions nestled in a silky, saffron-infused cauliflower purée, finished with a vibrant split herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the herb oil, blanch the chives and parsley in boiling salted water for 10 seconds. Immediately shock them in an ice bath to lock in the bright green chlorophyll. Drain and squeeze out every drop of excess moisture using a clean kitchen towel.

2. 02

   Blend the blanched herbs with the grape seed oil in a high-speed blender on high for 2 minutes until completely liquefied and slightly warm. Strain through a coffee filter or a fine-mesh chinois lined with cheesecloth. Set aside in an squeeze bottle.

3. 03

   For the velouté, simmer the cauliflower florets and saffron threads in the vegetable stock over medium heat until the cauliflower is completely tender, about 12-15 minutes. Transfer to a high-speed blender, add the extra virgin olive oil, and blend on high until velvety smooth. Season with fine sea salt and keep warm.

4. 04

   Using a sharp paring knife, score a shallow crosshatch pattern on both flat cut sides of the king oyster mushroom 'scallops'. Pat them dry with a paper towel and season both sides lightly with fine sea salt.

5. 05

   Heat a heavy-bottomed cast-iron skillet over medium-high heat. Add the vegan butter. Once foaming, place the mushroom rounds in the pan scored-side down. Sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms.

6. 06

   Flip the mushrooms, then add the smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the hot, infused vegan butter over the tops of the mushrooms for another 3 minutes until tender throughout. Drain on paper towels.

7. 07

   To plate, spoon a generous pool of warm saffron cauliflower velouté onto the center of two shallow bowls. Arrange three seared mushroom 'scallops' on top of the velouté. Drizzle the vibrant green herb oil around the purée to create a beautiful split-sauce effect. Garnish with toasted pine nuts, micro-greens, and a sprinkle of Maldon flaky salt.