Smoked King Oyster Scallops...Smoked King Oyster Scallops with Truffled Parsnip Silk

A sophisticated vegan interpretation of coastal fine dining, featuring pan-seared mushroom medallions over a velvety parsnip purée, finished with black truffle essence and crispy leek hay.

Ingredients

Cooking Instructions

1. 01

   In a small pot, simmer chopped parsnips in oat cream and a splash of water until fork-tender. Drain excess liquid, reserving a few tablespoons.

2. 02

   Transfer parsnips to a high-speed blender. Add half the vegan butter, truffle oil, and a pinch of salt. Blend until completely smooth and 'silky', adding reserved liquid if necessary. Pass through a chinois or fine-mesh sieve for a professional finish.

3. 03

   Slice the King Oyster mushroom stems into 1-inch thick medallions. Use a sharp knife to lightly score a crosshatch pattern into the flat surfaces of each 'scallop'.

4. 04

   Whisk miso paste with 2 tablespoons of warm water. Brush the mushroom medallions with this mixture and let marinate for 10 minutes.

5. 05

   Heat grapeseed oil in a heavy-bottomed stainless steel pan over medium-high heat. Place mushrooms scored-side down and sear for 3-4 minutes until a deep golden-brown crust forms.

6. 06

   Flip the mushrooms. Add the remaining vegan butter, crushed garlic, and thyme to the pan. Baste the mushrooms with the foaming butter for another 2 minutes until tender.

7. 07

   In a separate small pan, flash-fry the julienned leeks in a little oil until golden and crispy. Drain on a paper towel.

8. 08

   To plate, spoon a generous amount of parsnip silk onto the center of the plate and use the back of the spoon to create a 'swoosh'. Arrange three mushroom scallops on top. Garnish with crispy leek hay and a sprinkle of smoked sea salt.