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

An elegant plant-based masterpiece featuring tender, caramelized king oyster mushroom medallions served over a velvety, saffron-infused parsnip purée, finished with a toasted hazelnut and black truffle vinaigrette.

Ingredients

Cooking Instructions

1. 01

   Lightly score both flat sides of the king oyster mushroom rounds in a crosshatch pattern. Set aside.

2. 02

   In a small saucepan, warm the oat milk with the saffron threads over low heat for 5 minutes to release the rich flavor and golden color.

3. 03

   Add the chopped parsnips and a pinch of salt to the saffron-infused milk. Cover and simmer over medium-low heat for 15 minutes, or until the parsnips are fork-tender.

4. 04

   Transfer the parsnips and milk to a high-speed blender. Add 1 tablespoon of vegan butter and blend until completely smooth and velvety. Season with sea salt to taste and keep warm.

5. 05

   In a small bowl, whisk together the chopped hazelnuts, truffle oil, hazelnut oil, sherry vinegar, and chopped chives to create the vinaigrette. Season with salt to taste.

6. 06

   Heat olive oil in a heavy cast-iron skillet over medium-high heat. Place the mushroom rounds in the pan, scored side down. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.

7. 07

   Flip the mushrooms. Add the remaining 2 tablespoons of vegan butter, crushed garlic cloves, and thyme sprigs to the pan. Spoon the foaming butter over the mushrooms continuously for 3 minutes until they are tender.

8. 08

   Spoon a generous pool of the warm saffron-parsnip purée onto each plate. Arrange the seared mushroom 'scallops' on top. Drizzle the hazelnut-truffle vinaigrette around the plate and garnish with flaky sea salt.