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

Name: Pan-Seared King Oyster 'Scallops' with Saffron Parsnip Purée and Hazelnut Gremolata
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: Modern French Vegan
Ingredients: 4 large King Oyster mushroom stalks, cut into 1.5-inch thick rounds; 4 tbsp high-quality block vegan butter, divided; 3 garlic cloves, gently crushed; 4 fresh thyme sprigs; 1/2 cup organic vegetable stock; 300g parsnips, peeled and roughly chopped; 10-12 saffron threads; 1 cup unsweetened cashew milk (or neutral oat milk); 1/4 cup toasted hazelnuts, skinless and finely chopped; 2 tbsp fresh flat-leaf parsley, finely chopped; 1 tbsp fresh tarragon, finely chopped; 1 tsp organic lemon zest; 1 tbsp premium extra virgin olive oil; Maldon sea salt and freshly cracked white pepper to taste

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Cuisine

Modern French Vegan

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Servings

⏱

Prep Time

25 mins

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Cook Time

35 mins

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Difficulty

Hard

A luxurious, multi-textured plant-based masterpiece featuring tender, umami-rich king oyster mushroom medallions seared to perfection, nestled on a silky saffron-infused parsnip purée, and finished with a bright, crunchy hazelnut-tarragon gremolata.

Modern French VeganHard

Ingredients

•4 large King Oyster mushroom stalks, cut into 1.5-inch thick rounds

•4 tbsp high-quality block vegan butter, divided

•3 garlic cloves, gently crushed

•4 fresh thyme sprigs

•1/2 cup organic vegetable stock

•300g parsnips, peeled and roughly chopped

•10-12 saffron threads

•1 cup unsweetened cashew milk (or neutral oat milk)

•1/4 cup toasted hazelnuts, skinless and finely chopped

•2 tbsp fresh flat-leaf parsley, finely chopped

•1 tbsp fresh tarragon, finely chopped

•1 tsp organic lemon zest

•1 tbsp premium extra virgin olive oil

•Maldon sea salt and freshly cracked white pepper to taste

Cooking Instructions

01
In a small saucepan over medium-low heat, combine the chopped parsnips, cashew milk, and saffron threads. Simmer gently until the parsnips are completely fork-tender, about 15-20 minutes.
02
Transfer the parsnips and cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter and a pinch of white pepper. Blend on high until completely velvety and emulsified. Pass the purée through a fine-mesh chinois or sieve for an ultra-smooth finish. Keep warm.
03
Score a shallow crosshatch pattern (about 1/8-inch deep) on both flat sides of each mushroom cylinder. Lightly season with fine sea salt.
04
To make the gremolata, whisk the chopped hazelnuts, parsley, tarragon, lemon zest, and extra virgin olive oil in a small bowl. Season with a pinch of Maldon sea salt and set aside.
05
Heat a heavy cast-iron skillet over medium-high heat. Melt 2 tablespoons of vegan butter. Once the butter is hot and foaming, place the mushroom 'scallops' in the pan. Sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms.
06
Flip the mushrooms. Add the remaining 1 tablespoon of vegan butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and continuously baste (arrosé) the tops of the mushrooms with the foaming butter for 2 minutes.
07
Pour in the vegetable stock to deglaze the pan. Reduce the heat to low and cover for 2-3 minutes, allowing the mushrooms to absorb the rich flavors and become tender yet retain their signature bite.
08
To serve, spoon a generous pool of the saffron-parsnip purée onto the center of each pre-warmed plate. Arrange the seared mushroom 'scallops' on top. Spoon a small glaze of the pan reduction over the mushrooms, and garnish elegantly with the hazelnut-tarragon gremolata.

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