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

An elegant, Michelin-caliber vegan dish featuring tender, caramelized king oyster mushroom rounds served over a silky, saffron-infused parsnip purée, finished with a vibrant herb oil and toasted pine nuts.

Ingredients

Cooking Instructions

1. 01

   Prepare the chive oil: Blanch the fresh chives in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture with a clean towel. Blend the chives with the grapeseed oil in a high-speed blender on high for 2 minutes until bright green. Strain through a coffee filter or fine-mesh sieve lined with cheesecloth and set aside.

2. 02

   Make the saffron parsnip purée: In a medium saucepan, bring the oat milk and saffron threads to a gentle simmer. Add the chopped parsnips, cover, and cook over low heat for 15 minutes, or until the parsnips are completely tender. Transfer the mixture to a blender, add 1 tablespoon of vegan butter, and blend until completely smooth and velvety. Season with sea salt and keep warm.

3. 03

   Score the mushrooms: Using a sharp knife, score a light crosshatch pattern on both flat cut sides of the king oyster mushroom rounds. Season both sides with sea salt and white pepper.

4. 04

   Sear the 'scallops': Heat a heavy-bottomed skillet over medium-high heat with 1 tablespoon of neutral oil. Add the mushroom rounds and sear without moving for 3 to 4 minutes until a deep golden-brown crust forms. Flip and sear the other side for another 3 minutes.

5. 05

   Baste: Turn the heat down to medium. Add the remaining 2 tablespoons of vegan butter, the smashed garlic, and the thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the melted, foaming butter over the mushrooms for 2 minutes to infuse them with flavor.

6. 06

   Plate the dish: Spoon a generous pool of the saffron parsnip purée onto the center of each plate. Arrange the seared mushroom scallops elegantly on top. Drizzle the vibrant green chive oil around the plate. Garnish with toasted pine nuts and delicate microgreens before serving immediately.