Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Truffled Sunchoke Purée and Blackberry Gastrique

An elegant, multi-textured vegan masterpiece featuring caramelized king oyster mushroom medallions served over a velvety, truffle-infused sunchoke purée, balanced by a tart blackberry-maple gastrique and vibrant chive oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushrooms: Gently score the flat top and bottom of each king oyster mushroom medallion in a crosshatch diamond pattern, about 1/8 inch deep. Season lightly with sea salt and set aside on paper towels to draw out excess moisture.

2. 02

   Make the sunchoke purée: In a medium saucepan, combine the chopped sunchokes, oat milk, and a pinch of salt. Bring to a gentle simmer over medium-low heat. Cover and cook for 20 minutes, or until the sunchokes are fork-tender. Transfer the mixture to a high-speed blender, add 1 tablespoon of vegan butter and the white truffle oil, and blend until completely smooth and velvety. Pass through a fine-mesh chinois, season with white pepper, and keep warm.

3. 03

   Craft the blackberry gastrique: In a small saucepan, sauté the minced shallot with a tiny touch of oil until translucent. Add the blackberries, maple syrup, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 12-15 minutes, crushing the berries with the back of a spoon. Once thickened to a syrupy consistency, strain through a fine mesh sieve, pressing to extract all the juices. Discard the solids and set the glossy gastrique aside.

4. 04

   Sear the 'scallops': Heat a heavy-bottomed cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil. Place the mushroom medallions in the pan, scored side down. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms. Flip the medallions.

5. 05

   Baste: Immediately reduce the heat to medium-low, add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan and continuously spoon the frothing butter over the mushrooms for another 3 minutes until tender and deeply caramelized. Drain on paper towels and finish with flaky sea salt.

6. 06

   Plate: Spoon a generous pool of warm sunchoke purée in the center of two warmed plates. Artfully arrange three mushroom 'scallops' on top of the purée. Drizzle the glossy blackberry gastrique around the plate. Dot with vibrant chive oil and garnish with delicate microgreens. Serve immediately.