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

An exquisite plant-based plate featuring tender, caramelized king oyster mushroom 'scallops' resting on a velvety, saffron-infused parsnip purée, finished with crunchy sea beans and a toasted hazelnut-truffle vinaigrette.

Ingredients

Cooking Instructions

1. 01

   Score the top and bottom flat surfaces of the mushroom rounds in a shallow crosshatch pattern. Lightly season with flaky sea salt and white pepper; set aside.

2. 02

   In a small saucepan, combine the chopped parsnips, cashew cream, saffron threads, and a pinch of salt. Simmer gently over medium-low heat for 15 minutes, or until the parsnips are completely tender. Transfer to a high-speed blender and process until completely smooth and silk-like. Keep warm.

3. 03

   Heat 1 tablespoon of olive oil and 1 tablespoon of vegan butter in a heavy cast-iron skillet over medium-high heat. Add the mushroom rounds scored-side down, searing for 3 to 4 minutes until a deep, golden-brown crust forms.

4. 04

   Flip the mushrooms. Add the remaining 2 tablespoons of vegan butter, crushed garlic, and thyme sprigs to the pan. Continuously spoon the foaming melted butter over the mushrooms to baste them for 3 minutes. Pour in the white wine, allowing it to bubble and reduce by half, glaze the mushrooms, then transfer mushrooms to a warm plate.

5. 05

   In the same skillet with the remaining pan juices, toss in the sea beans and flash-fry for 1 minute until bright green and slightly blistered. Remove immediately to retain texture.

6. 06

   Prepare the vinaigrette by whisking the remaining 1 tablespoon of olive oil, truffle oil, toasted hazelnuts, and a splash of the remaining warm pan juices in a small bowl.

7. 07

   To serve, swipe a generous spoonful of warm saffron parsnip silk across each plate. Arrange the seared 'scallops' on top, nestle the charred sea beans around them, and drizzle the hazelnut-truffle vinaigrette elegantly over the dish.