Smoked King Oyster Scallops...Smoked King Oyster Scallops with Truffled Cauliflower and Leek Ash

A sophisticated plant-based interpretation of coastal cuisine, featuring butter-basted mushroom medallions atop a silky truffle-infused cauliflower purée, accented by charred leek ash and a bright pomegranate gastrique.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 230°C (450°F). Place leek greens on a tray and roast until completely charred and brittle, approximately 20 minutes. Once cooled, grind into a fine powder to create the ash.

2. 02

   In a small saucepan, combine cauliflower and oat milk. Simmer over medium heat until the cauliflower is fork-tender.

3. 03

   Transfer the cauliflower to a high-speed blender with 20g of vegan butter and truffle oil. Blend until velvet-smooth, adding a splash of the poaching milk if needed. Season with sea salt and keep warm.

4. 04

   In a clean small pan, simmer pomegranate juice, maple syrup, and apple cider vinegar over medium-low heat until reduced by two-thirds into a thick, glossy gastrique.

5. 05

   Score a shallow crosshatch pattern into the top and bottom of the mushroom rounds. Lightly brush with liquid smoke and season with salt.

6. 06

   Heat a heavy skillet over medium-high heat with the remaining vegan butter. Sear the mushroom 'scallops' for 3-4 minutes per side, basting constantly with the melted butter, crushed garlic, and thyme until golden-brown and tender.

7. 07

   To plate: Swipe a generous spoonful of cauliflower purée across the plate. Arrange three mushroom scallops on top. Drizzle the pomegranate gastrique around the base and finish with a delicate dusting of the leek ash.