Pan-Seared King Oyster "Scallops"...Pan-Seared King Oyster "Scallops" with Smoked Parsnip Purée and Blackberry-Port Reduction

An elegant, Michelin-star quality plant-based dish featuring caramelized king oyster mushroom discs served over a velvety, applewood-smoked parsnip purée, balanced by a tart blackberry-port glaze and toasted hazelnut gremolata.

Ingredients

Cooking Instructions

1. 01

   Slice the king oyster mushroom stems into 1.5-inch thick rounds to resemble scallops. Score a delicate crosshatch pattern on both flat sides of each disc. Submerge them in a warm, lightly salted water bath for 10 minutes to infuse flavor and mimic ocean brine, then pat thoroughly dry with paper towels.

2. 02

   In a medium saucepan, combine the chopped parsnips, oat milk, one smashed garlic clove, and a pinch of salt. Bring to a gentle simmer over medium heat. Cover and cook for 15-20 minutes until the parsnips are completely tender. Transfer the mixture to a high-speed blender, add 2 tablespoons of vegan butter and the liquid smoke, and process until completely smooth and velvety. Season with salt to taste and keep warm.

3. 03

   For the reduction, heat 1 teaspoon of olive oil in a small saucepan over medium heat. Sauté the minced shallots until translucent. Add the fresh blackberries and Port wine. Simmer gently for 12-15 minutes until the blackberries break down and the liquid reduces to a thick, syrupy glaze. Strain through a fine-mesh sieve, pressing on the solids, and set aside.

4. 04

   Prepare the gremolata by finely chopping the toasted hazelnuts and mixing them with the minced parsley, lemon zest, and a tiny pinch of fleur de sel. Set aside.

5. 05

   Heat the remaining olive oil and 2 tablespoons of vegan butter in a heavy cast-iron skillet over medium-high heat. Once foaming, add the mushroom 'scallops' scored-side down. Sear undisturbed for 3 to 4 minutes until a deep golden-brown, caramelized crust forms. Flip the scallops, add the remaining smashed garlic cloves and thyme sprigs to the pan, and continuously baste the mushrooms with the hot melted butter for another 3 minutes until tender throughout.

6. 06

   To plate, spoon a generous pool of the warm smoked parsnip purée onto the center of each plate. Carefully arrange three seared mushroom 'scallops' on top. Drizzle the blackberry-port reduction artistically around the plate. Garnish the scallops with the hazelnut-parsley gremolata and serve immediately.