Smoked King Oyster 'Scallops'...Smoked King Oyster 'Scallops' with Celeriac Silk & Truffle-Pea Emulsion

An avant-garde vegan interpretation of a coastal classic, featuring miso-glazed mushroom medallions, a velvet-smooth celeriac purée, and a vibrant truffle-scented pea emulsion.

Ingredients

Cooking Instructions

1. 01

   Score the top and bottom of the mushroom rounds in a shallow crosshatch pattern. Lightly season with smoked sea salt and allow to rest for 10 minutes.

2. 02

   Boil the cubed celeriac in salted water until completely soft. Drain thoroughly and transfer to a high-speed blender with 50g of vegan butter and the oat cream. Blend until it reaches a silk-smooth consistency. Pass through a fine-mesh chinois and keep warm.

3. 03

   Blanch the peas in boiling salted water for 90 seconds, then immediately shock in an ice bath to preserve the vibrant green color. Blend with a splash of the ice water and the truffle oil until perfectly smooth. Transfer to a squeeze bottle.

4. 04

   In a heavy-bottomed cast iron skillet over medium-high heat, sear the mushroom rounds in a touch of neutral oil until a deep golden-brown crust forms on both sides (approx. 3-4 mins per side).

5. 05

   Reduce heat to medium. Add the remaining 50g of vegan butter and the miso paste to the skillet. As the butter foams, use a spoon to continuously baste the mushrooms with the miso-butter for 2-3 minutes until they are tender and glazed.

6. 06

   Quickly toss the samphire in lemon juice and a drop of olive oil. Do not cook; the raw crunch provides essential texture.

7. 07

   To plate: Swipe a generous spoonful of celeriac silk across the center of a warmed plate. Place three mushroom 'scallops' on the purée. Accent with dots of the pea emulsion and top with a small cluster of dressed samphire.