Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sweet Pea & Mint Velouté

An elegant, Michelin-caliber vegan dish featuring succulent king oyster mushroom medallions seared to golden perfection, nestled in a vibrant, silky sweet pea and mint velouté, and finished with a bright citrus touch.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushroom 'scallops' by cutting the thick stems of the king oyster mushrooms into 1.5-inch cylinders. Lightly score both flat ends of each cylinder in a shallow crosshatch pattern, then season lightly with sea salt.

2. 02

   For the velouté, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Sauté the minced shallots until translucent and fragrant, about 3 minutes.

3. 03

   Add the sweet peas and vegetable broth to the saucepan. Bring to a gentle simmer and cook for 4-5 minutes until the peas are tender but still vibrant green.

4. 04

   Transfer the pea and shallot mixture to a high-speed blender. Add the fresh mint leaves and 1 tablespoon of olive oil. Blend on high speed for 2 minutes until completely smooth and velvety. Season with salt, pass through a fine-mesh sieve for an ultra-silky texture, and keep warm.

5. 05

   Heat a heavy-bottomed cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Sear the scored mushroom cylinders for 3 to 4 minutes on one side without moving them, until a deep, golden-brown crust forms.

6. 06

   Flip the mushrooms over. Immediately add the vegan butter, smashed garlic cloves, 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 and caramelized.

7. 07

   To plate, spoon a generous pool of the warm pea and mint velouté onto the center of two shallow bowls. Arrange the basted mushroom 'scallops' elegantly on top of the sauce. Drizzle with a few drops of fresh lemon juice, finish with flaky sea salt, and garnish with delicate micro pea shoots.