Pan-Seared King Oyster Scallops...Pan-Seared King Oyster Scallops with Vanilla-Parsnip Purée and Smoked Salsa Verde

A Michelin-star worthy vegan entrée featuring tender, caramelized king oyster mushroom 'scallops' resting on a silky, aromatic parsnip purée, brightened by a vibrant salsa verde.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the chopped parsnips, almond milk, scraped vanilla bean seeds, and the empty pod. Bring to a gentle simmer over medium-low heat. Cover and cook for 15-20 minutes until the parsnips are completely fork-tender.

2. 02

   While the parsnips cook, prepare the salsa verde. Finely chop the parsley, mint, and capers. Transfer to a bowl and whisk in the minced garlic, extra virgin olive oil, and lemon juice. Season with a pinch of sea salt and set aside to let the flavors marry.

3. 03

   Score both flat ends of the king oyster mushroom rounds in a light crosshatch pattern. Season generously with sea salt and freshly cracked black pepper on both sides.

4. 04

   Discard the vanilla pod from the parsnips. Transfer the parsnips and remaining liquid to a high-speed blender. Add half of the vegan butter (25g) and blend on high until completely smooth and velvety. Adjust seasoning with salt, then pass through a fine-mesh chinois for an ultra-fine texture. Keep warm.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat with a splash of olive oil. Sear the mushroom 'scallops' scored-side down without moving them for 3-4 minutes until a deep, golden-brown crust forms. Flip them over.

6. 06

   Add the remaining 25g of vegan butter to the skillet. As it melts, continuously spoon the foaming butter over the mushrooms to baste them for another 2-3 minutes until tender throughout.

7. 07

   To plate, spoon a generous pool of the warm vanilla-parsnip purée onto the center of each plate. Arrange three mushroom scallops on top of the purée. Spoon the salsa verde elegantly around the plate, and garnish with crushed toasted hazelnuts.