Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Smoked Sunchoke Silk and Herb Oil

A luxurious, plant-based interpretation of a seafood classic. Tender king oyster mushroom medallions are pan-seared to caramelized perfection, served over a velvety, applewood-infused sunchoke purée and finished with a vibrant, emerald-green herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Herb Oil: Blanch the parsley and tarragon in boiling water for 10 seconds, then immediately shock in ice water. Drain, squeeze out all excess moisture with a paper towel, and blend with grapeseed oil until completely smooth. Strain through a fine-mesh sieve lined with a coffee filter and set aside.

2. 02

   Make the Sunchoke Silk: In a medium saucepan, sauté the sunchokes in 1 tablespoon of olive oil for 5 minutes until lightly golden. Add the oat milk, cover, and simmer over low heat for 15-20 minutes until completely fork-tender. Transfer to a high-speed blender, add liquid smoke and fine sea salt, and process until silk-smooth. Keep warm.

3. 03

   Prep the Mushroom Scallops: Gently score a shallow crosshatch pattern on both flat sides of the king oyster mushroom rounds. Lightly season both sides with salt.

4. 04

   Sear the Mushrooms: Heat remaining 2 tablespoons of olive oil in a heavy skillet over medium-high heat. Sear the mushroom rounds for 3-4 minutes on one side until deeply caramelized and golden brown. Flip, then add the vegan butter, crushed garlic, and thyme sprigs to the pan. Spoon the melted foaming butter over the mushrooms continuously for another 3 minutes.

5. 05

   Assemble the Plate: Spoon a generous pool of the warm sunchoke silk onto the center of each plate. Artfully arrange three mushroom 'scallops' on top of the purée. Drizzle the vibrant green herb oil in a delicate ring around the sunchoke purée.

6. 06

   Garnish and Serve: Finish the dish by dressing with microgreens, edible flowers, and a delicate sprinkle of flaky Maldon sea salt. Serve immediately.