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

A masterclass in plant-based elegance. Tender king oyster mushroom medallions are scored and pan-seared to mimic sea scallops, served over a silky saffron-infused parsnip purée, and drizzled with a vibrant, herbaceous pea emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped parsnips, saffron threads, and unsweetened almond milk. Simmer gently over medium-low heat until the parsnips are completely tender, about 15-20 minutes.

2. 02

   Transfer the tender parsnips and cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter and blend until velvety smooth. Season with salt to taste, pass through a fine-mesh sieve for an ultra-refined texture, and keep warm.

3. 03

   Blanch the sweet peas in boiling salted water for 2 minutes, then immediately shock them in ice water to preserve their vibrant green color. Drain well.

4. 04

   Transfer the blanched peas to a blender along with the vegetable stock, fresh mint, extra virgin olive oil, and lemon juice. Blend on high speed until completely emulsified and smooth, then strain through a chinois.

5. 05

   Carefully score a crosshatch pattern on both flat sides of each mushroom medallion, about 2mm deep. Season both sides generously with flaky sea salt and cracked black pepper.

6. 06

   Heat 1 tablespoon of olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat. Place the mushroom medallions in the pan and 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 fresh thyme sprigs to the skillet. As the butter melts and foams, tilt the pan and continuously spoon the hot, herb-infused butter over the mushrooms for another 3 minutes until tender.

8. 08

   To assemble, spoon a generous pool of the saffron-parsnip purée onto the center of each warmed plate. Arrange three seared mushroom 'scallops' on top. Artfully drizzle the vibrant green pea emulsion around the plate, and garnish with fresh pea shoots and edible flowers.