Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Saffron-Parsnip Purée

Name: Pan-Seared King Oyster 'Scallops' with Saffron-Parsnip Purée
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Modern French / Vegan
Ingredients: 4 large King Oyster mushrooms (stems only, cut into 1.5-inch rounds); 300g parsnips, peeled and roughly chopped; 1 generous pinch of high-quality saffron threads; 250ml barista-style unsweetened oat milk; 4 tbsp high-quality unsalted vegan butter, divided; 2 garlic cloves, gently smashed; 4 fresh thyme sprigs; 120ml organic vegetable stock; 30g blanched hazelnuts, toasted and finely chopped; 1 tbsp fresh tarragon, finely minced; Zest of 1 organic lemon; 3 tbsp extra virgin olive oil, divided; Maldon flaky sea salt and freshly cracked white pepper to taste

🍴

Cuisine

Modern French / Vegan

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

30 mins

⭐

Difficulty

Medium

A stunning, plant-based interpretation of classic scallops. Meaty king oyster mushroom discs are pan-seared to caramelized perfection, served over a velvety, golden saffron-parsnip purée, and finished with a bright tarragon-hazelnut gremolata.

Modern French / VeganMedium

Ingredients

•4 large King Oyster mushrooms (stems only, cut into 1.5-inch rounds)

•300g parsnips, peeled and roughly chopped

•1 generous pinch of high-quality saffron threads

•250ml barista-style unsweetened oat milk

•4 tbsp high-quality unsalted vegan butter, divided

•2 garlic cloves, gently smashed

•4 fresh thyme sprigs

•120ml organic vegetable stock

•30g blanched hazelnuts, toasted and finely chopped

•1 tbsp fresh tarragon, finely minced

•Zest of 1 organic lemon

•3 tbsp extra virgin olive oil, divided

•Maldon flaky sea salt and freshly cracked white pepper to taste

Cooking Instructions

01
In a small saucepan, gently warm the oat milk with the saffron threads over low heat for 5 minutes to infuse. Add the chopped parsnips and a pinch of salt. Cover and simmer for 15 minutes, or until the parsnips are completely tender.
02
Transfer the parsnips and the saffron-infused milk to a high-speed blender. Add 2 tablespoons of vegan butter and blend on high until completely smooth, silky, and vibrant yellow. Season with white pepper and salt to taste. Keep warm.
03
Lightly score both flat sides of the mushroom 'scallops' in a crosshatch pattern, being careful not to cut too deep.
04
Heat 1 tablespoon of olive oil in a heavy-bottomed cast-iron skillet over medium-high heat. Season the mushroom rounds with salt. Place them in the hot skillet and sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms.
05
Flip the mushrooms. Add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Spoon the melting, frothy butter over the mushrooms continuously for 2 minutes to baste.
06
Pour the vegetable stock into the pan to deglaze. Immediately reduce heat to low, cover, and let steam for 3 minutes until the centers of the mushrooms are tender. Remove from heat.
07
In a small bowl, combine the chopped toasted hazelnuts, minced tarragon, lemon zest, remaining 2 tablespoons of olive oil, and a pinch of flaky sea salt to create the gremolata.
08
To plate, spoon a generous pool of the saffron-parsnip purée onto the center of warm plates. Arrange the seared mushroom 'scallops' on top. Spoon the hazelnut-tarragon gremolata over the mushrooms, and garnish with microgreens if desired.

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