Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Truffled Cauliflower Mousseline and Edamame-Mint Emulsion

An elegant, Michelin-star quality vegan dish featuring succulent glazed mushroom medallions resting on a velvety truffle-infused cauliflower purée, accented by a vibrant, herbaceous emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushrooms: Gently score a crosshatch pattern on one flat side of each mushroom round, being careful not to cut more than a quarter-inch deep.

2. 02

   Make the Mousseline: Combine cauliflower florets and oat milk in a saucepan with a pinch of salt. Bring to a simmer over medium heat and cook until cauliflower is fork-tender, about 12 minutes. Drain, reserving the cooking liquid.

3. 03

   Blend the Mousseline: Transfer the cooked cauliflower to a high-speed blender. Add 1 tablespoon of vegan butter, truffle oil, and a splash of reserved cooking liquid. Blend on high until completely smooth, velvety, and airy. Season with salt to taste and keep warm.

4. 04

   Create the Emulsion: Blanch the edamame and mint leaves in a pot of boiling salted water for 1 minute, then shock immediately in ice water to lock in the vibrant green color. Drain and blend with 3 tablespoons of olive oil, lemon juice, and a tablespoon of ice water until emulsified and smooth. Strain through a fine-mesh sieve.

5. 05

   Sear the 'Scallops': Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. Place the mushroom rounds scored-side down. Sear undisturbed for 3-4 minutes until a deep, caramelized golden-brown crust forms.

6. 06

   Baste the 'Scallops': Flip the mushrooms over. Add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the skillet. Tilt the pan and continuously spoon the foaming melted butter over the mushrooms for another 3 minutes until tender.

7. 07

   Plate and Serve: Spoon a generous pool of Truffled Cauliflower Mousseline onto the center of each plate. Arrange three seared mushroom 'scallops' on top. Drizzle the Edamame-Mint Emulsion artfully around the plate. Garnish with microgreens and a pinch of flaky sea salt.