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

An elegant, Michelin-caliber vegan entree featuring tender, scored king oyster mushroom medallions seared to perfection, nestled on a velvety saffron-infused parsnip purée, and finished with a fragrant, toasted hazelnut and sage browned-butter sauce.

Ingredients

Cooking Instructions

1. 01

   Prepare the 'scallops' by scoring a shallow crosshatch pattern on both flat cut sides of the mushroom rounds. Season lightly with sea salt and set aside on paper towels to draw out excess moisture.

2. 02

   In a small saucepan, gently warm the oat milk with the saffron threads. Remove from heat and let infuse for 10 minutes to develop a vibrant yellow hue.

3. 03

   Boil the chopped parsnips in salted water until fork-tender, about 12 minutes. Drain well, then transfer to a high-speed blender. Add the warm saffron-infused milk, 30g of vegan butter, and a pinch of white pepper. Blend on high until completely smooth and velvety. Keep warm.

4. 04

   Blanch the broccolini in boiling salted water for 2 minutes, then shock in ice water. Drain, pat dry, and quickly char in a hot skillet with 1 tablespoon of olive oil for 2 minutes. Season and set aside.

5. 05

   Heat 1 tablespoon of olive oil and 10g of vegan butter in a heavy-bottomed skillet over medium-high heat. Sear the mushroom 'scallops' for 3-4 minutes on each side until deeply caramelized and golden brown. Transfer to a warm plate.

6. 06

   In the same skillet, lower the heat to medium and add the remaining 40g of vegan butter. Allow it to melt and foam. Add the sage leaves and chopped hazelnuts, stirring constantly until the sage is crisp and the hazelnuts are beautifully toasted and fragrant (about 2 minutes). Remove from heat and stir in the lemon juice.

7. 07

   To plate: Spoon a generous pool of saffron-parsnip purée onto the center of each plate. Arrange the charred broccolini and mushroom 'scallops' elegantly on top. Spoon the hazelnut-sage noisette sauce over the mushrooms. Garnish with microgreens and a sprinkle of fleur de sel.