Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Smoked Parsnip Purée & Blackberry-Port Reduction

A sophisticated plant-based interpretation of classic scallops, featuring tender, umami-rich king oyster mushroom medallions paired with a velvety, subtly smoky parsnip purée and a tart, elegant blackberry reduction.

Ingredients

Cooking Instructions

1. 01

   Score both flat sides of the mushroom rounds in a light crosshatch pattern. Whisk the miso paste and warm water together, brush it evenly over the mushrooms, and let them marinate for 10 minutes.

2. 02

   To make the purée, boil the chopped parsnips in salted water until completely fork-tender (about 12-15 minutes). Drain and transfer to a high-speed blender with the oat milk, 1 tablespoon of vegan butter, liquid smoke, and a pinch of salt. Blend on high until completely smooth and velvety. Keep warm.

3. 03

   For the reduction, combine the blackberries, Port wine, and maple syrup in a small saucepan over medium heat. Simmer for 8-10 minutes, crushing the berries with a spoon, until the liquid is syrupy. Strain through a fine-mesh sieve to remove seeds and set aside.

4. 04

   Heat a heavy cast-iron skillet over medium-high heat. Melt the remaining 2 tablespoons of vegan butter. Once foaming, add the mushroom rounds scored-side down. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.

5. 05

   Flip the mushrooms, add the smashed garlic cloves and thyme sprigs to the pan, and continuously spoon the hot melted butter over the mushrooms for another 3 minutes until tender throughout.

6. 06

   To plate, spoon a generous pool of warm parsnip purée in the center of each dish. Cleanly arrange the seared 'scallops' on top. Drizzle the vibrant blackberry-port reduction around the plate, and garnish elegantly with fresh microgreens.