Home / Recipes / Pan-Seared King Oyster 'Scallops' with Saffron Parsnip Velouté and Hazelnut Gremolata

Let's Cook

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

Name: Pan-Seared King Oyster 'Scallops' with Saffron Parsnip Velouté and Hazelnut Gremolata
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Modern French / Vegan Fine Dining
Ingredients: 4 large king oyster mushroom stalks (caps removed, sliced into 1-inch thick rounds); 1 cup kombu dashi broth (for marinating); 1 tbsp white miso paste; 300g parsnips, peeled and roughly chopped; 1 large shallot, finely minced; 2 garlic cloves, minced; 1 generous pinch of high-quality saffron threads; 1/2 cup unsweetened organic oat cream; 1.5 cups low-sodium vegetable stock; 3 tbsp artisanal vegan butter, divided; 1/4 cup raw hazelnuts, toasted and finely crushed; 2 tbsp fresh flat-leaf parsley, finely chopped; 1 organic lemon, zested and juiced; 2 tbsp premium cold-pressed extra virgin olive oil; Flaky sea salt and freshly cracked white pepper to taste; Microgreens or edible flower petals for garnish

🍴

Cuisine

Modern French / Vegan Fine Dining

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

35 mins

⭐

Difficulty

Hard

A Michelin-star calibre plant-based entrée featuring caramelized king oyster mushroom medallions over a silky, saffron-infused parsnip purée, finished with a bright and textured hazelnut-herb gremolata.

Modern French / Vegan Fine DiningHard

Ingredients

•4 large king oyster mushroom stalks (caps removed, sliced into 1-inch thick rounds)

•1 cup kombu dashi broth (for marinating)

•1 tbsp white miso paste

•300g parsnips, peeled and roughly chopped

•1 large shallot, finely minced

•2 garlic cloves, minced

•1 generous pinch of high-quality saffron threads

•1/2 cup unsweetened organic oat cream

•1.5 cups low-sodium vegetable stock

•3 tbsp artisanal vegan butter, divided

•1/4 cup raw hazelnuts, toasted and finely crushed

•2 tbsp fresh flat-leaf parsley, finely chopped

•1 organic lemon, zested and juiced

•2 tbsp premium cold-pressed extra virgin olive oil

•Flaky sea salt and freshly cracked white pepper to taste

•Microgreens or edible flower petals for garnish

Cooking Instructions

01
Score both flat sides of the mushroom 'scallops' in a fine crosshatch pattern. Whisk the warm kombu dashi and miso paste together, then submerge the mushroom rounds in the mixture to marinate for 20 minutes.
02
In a medium saucepan, melt 1 tablespoon of vegan butter over medium heat. Add the minced shallots and garlic, sweating them until translucent and fragrant without taking on color (about 3 minutes).
03
Add the chopped parsnips, vegetable stock, and saffron threads to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the parsnips are fork-tender.
04
Transfer the parsnip mixture to a high-speed blender. Add the oat cream and a pinch of white pepper. Blend on high until completely silky and emulsified. Pass through a fine-mesh chinois for an ultra-smooth velouté texture. Keep warm.
05
Prepare the gremolata by combining the crushed toasted hazelnuts, chopped parsley, lemon zest, 1 teaspoon of lemon juice, and extra virgin olive oil in a small bowl. Season with flaky sea salt and set aside.
06
Remove the mushrooms from the marinade and pat them dry with paper towels. Heat the remaining 2 tablespoons of vegan butter in a heavy-cast iron skillet over medium-high heat. Sear the mushroom 'scallops' for 3-4 minutes on each side, basting with the melted butter, until a deep golden-brown crust forms.
07
To serve, spoon a pool of the warm saffron parsnip velouté onto the center of each pre-warmed plate. Arrange three seared mushroom 'scallops' on top. Spoon the hazelnut gremolata elegantly over the mushrooms, and garnish with microgreens and a drizzle of the remaining olive oil.

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