Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Silk and Blackberry-Yuzu Gastrique

An exquisite plant-based entrée featuring perfectly caramelized king oyster mushroom medallions over a velvety sunchoke-miso purée, balanced by a vibrant, tart-sweet blackberry and yuzu reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushroom 'scallops' by scoring a light crosshatch pattern on both flat cut sides of the rounds. Season lightly with sea salt and set aside on paper towels to draw out excess moisture.

2. 02

   To make the Sunchoke Silk, combine the chopped sunchokes, almond milk, and miso paste in a small saucepan over medium heat. Simmer gently for 15-20 minutes until the sunchokes are completely tender. Transfer to a high-speed blender, add the extra virgin olive oil, and blend on high until velvety smooth and glossy. Season with salt to taste and keep warm.

3. 03

   For the Blackberry-Yuzu Gastrique, combine the blackberries, yuzu juice, maple syrup, and mirin in a small saucepan. Bring to a simmer over medium-low heat, crushing the berries with a spoon. Let reduce for 8-10 minutes until syrupy. Pass through a fine-mesh sieve, pressing to extract all the juices, and set the smooth reduction aside.

4. 04

   Heat a heavy-bottomed cast-iron skillet over medium-high heat. Add 1 tablespoon of vegan butter and 1 tablespoon of olive oil. Sear the mushroom rounds undisturbed for 3-4 minutes until a deep golden-brown crust forms on the bottom.

5. 05

   Flip the mushrooms, then add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the foaming melted butter over the mushrooms for another 3 minutes until tender throughout. Transfer to paper towels to drain.

6. 06

   To plate, spoon a generous pool of the warm Sunchoke Silk onto the center of each plate, dragging the spoon back to create an elegant swoop. Arrange the seared 'scallops' on top. Artfully drizzle the vivid purple Blackberry-Yuzu Gastrique around the plate. Garnish with crushed toasted hazelnuts, micro shiso, and a final sprinkle of flaky sea salt.