Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Smoked Parsnip Velvet and Saffron-Chive Emulsion

An elegant, sensory-rich vegan entrée featuring caramelized king oyster mushroom 'scallops' resting on a bed of silky, smoky parsnip purée, drizzled with a vibrant saffron-infused emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushrooms: Slice the thick King Oyster mushroom stems into 1.5-inch thick rounds. Gently score both flat sides in a light crosshatch pattern. Lightly salt the rounds and let them sit for 10 minutes to draw out excess moisture, then thoroughly pat dry with a paper towel.

2. 02

   Create the Parsnip Velvet: In a small saucepan, combine the chopped parsnips, oat milk, and 15g of vegan butter. Cover and simmer over medium-low heat for 12-15 minutes until the parsnips are completely fork-tender. Transfer the contents to a high-speed blender, add the liquid smoke, a pinch of white pepper, and salt. Blend on high until completely smooth, glossy, and velvety. Keep warm.

3. 03

   Craft the Saffron Emulsion: In a small reduction pan, combine the minced shallot, dry white wine, and saffron threads. Simmer gently over medium-low heat until the liquid is reduced by half and takes on a vibrant yellow hue. Strain the liquid through a fine-mesh sieve, discarding the solids. Whisk the premium extra virgin olive oil into the warm saffron reduction to create a split emulsion, then stir in the fresh chives.

4. 04

   Sear the 'Scallops': Heat a heavy cast-iron skillet over medium-high heat and add the remaining 30g of vegan butter. Once the butter is hot and foaming, place the mushroom rounds in the skillet scored-side down. Sear undisturbed for 3 to 4 minutes until a deep, caramelized golden-brown crust forms.

5. 05

   Baste and finish: Flip the mushroom 'scallops' over. Immediately add the smashed garlic cloves and fresh thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the hot, herb-and-garlic-infused butter over the tops of the mushrooms for another 3 minutes until tender all the way through.

6. 06

   Assemble and plate: Spoon a generous pool of the warm Smoked Parsnip Velvet onto the center of each pre-warmed plate. Artfully arrange three seared 'scallops' on top. Drizzle the Saffron-Chive Emulsion around the purée and garnish with microgreens or edible flower petals if desired. Serve immediately.