Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Silk and Charred Leek Emulsion

An exquisite plant-based masterpiece featuring caramelized king oyster mushroom medallions set over a velvety sunchoke purée, punctuated by a smoky leek emulsion and a toasted hazelnut-truffle gremolata.

Ingredients

Cooking Instructions

1. 01

   To make the Sunchoke Silk: In a medium saucepan, combine the chopped sunchokes, oat milk, and enough water to just cover them. Simmer over medium heat for 20 minutes, or until the sunchokes are completely fork-tender. Drain, reserving some cooking liquid. Transfer the sunchokes to a high-speed blender with 30g of vegan butter and a pinch of salt. Blend on high until ultra-smooth and glossy, adding a splash of reserved liquid if needed. Pass through a fine-mesh chinois and keep warm.

2. 02

   To make the Charred Leek Emulsion: Heat a dry cast-iron skillet over high heat. Add the sliced leeks and char them without oil until they are deeply blackened on the edges but tender inside (about 8 minutes). Transfer the charred leeks to a blender with the grapeseed oil and 15ml of lemon juice. Blend on high for 3 minutes until completely emulsified and vibrant dark green. Strain through a coffee filter or fine sieve to yield a smooth, smoky oil. Season with salt.

3. 03

   To make the Hazelnut-Truffle Gremolata: In a small bowl, combine the toasted chopped hazelnuts, minced parsley, lemon zest, truffle oil, and a pinch of flaky sea salt. Stir gently to combine and set aside.

4. 04

   To prepare the 'Scallops': Score both flat ends of the King Oyster mushroom medallions in a light crosshatch pattern. Heat a heavy-bottomed skillet over medium-high heat with the remaining 30g of vegan butter. Place the mushroom medallions in the pan and sear undisturbed for 4 minutes on one side until a deep, golden-brown crust forms. Flip and sear the other side for another 3-4 minutes, spooning the melted butter over the tops (basting) until tender through the center. Season with a squeeze of lemon juice and flaky sea salt.

5. 05

   To plate: Spoon a generous pool of warm Sunchoke Silk onto the center of each plate. Arrange three seared mushroom 'scallops' elegantly on top of the purée. Drizzle the Charred Leek Emulsion artistically around the plate. Garnish the top of each scallop with a delicate spoonful of Hazelnut-Truffle Gremolata and dress with fresh microgreens.