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Miso-Glazed King Oyster Scallops...Miso-Glazed King Oyster Scallops with Parsnip Silk and Blackberry Gastrique

Name: Miso-Glazed King Oyster Scallops with Parsnip Silk and Blackberry Gastrique
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Ingredients: 4 large King Oyster mushrooms, stalks cut into 1.5-inch thick rounds; 300g parsnips, peeled and chopped; 150ml high-fat oat milk; 3 tbsp high-quality cultured vegan butter; 1 tbsp white miso paste; 1 tbsp mirin; 100g fresh blackberries; 2 tbsp aged balsamic vinegar; 1 tsp maple syrup; 20g pine nuts, toasted and crushed; Micro-herbs for garnish (shiso or chervil)

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Cuisine

Modern Vegan

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Servings

⏱

Prep Time

25 mins

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Cook Time

35 mins

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Difficulty

Hard

A sophisticated plant-based interpretation of scallops featuring pan-seared King Oyster mushroom medallions, a velvety parsnip purée, and a tart blackberry-balsamic reduction.

Modern VeganHard

Ingredients

•4 large King Oyster mushrooms, stalks cut into 1.5-inch thick rounds

•300g parsnips, peeled and chopped

•150ml high-fat oat milk

•3 tbsp high-quality cultured vegan butter

•1 tbsp white miso paste

•1 tbsp mirin

•100g fresh blackberries

•2 tbsp aged balsamic vinegar

•1 tsp maple syrup

•20g pine nuts, toasted and crushed

•Micro-herbs for garnish (shiso or chervil)

Cooking Instructions

01
Simmer parsnips in oat milk and a pinch of salt until tender. Drain, reserving liquid, and blend in a high-speed blender with 1 tbsp vegan butter until silky smooth. Adjust consistency with reserved milk and season to taste.
02
For the gastrique, heat blackberries, balsamic vinegar, and maple syrup in a small saucepan. Simmer until berries burst and liquid reduces to a thick glaze. Strain through a fine-mesh sieve and set aside.
03
Score both flat sides of the mushroom rounds in a cross-hatch pattern. Whisk miso and mirin together to create a thin glaze.
04
Heat remaining vegan butter in a heavy-bottomed skillet over medium-high heat. Sear mushrooms until golden brown on one side (about 3-4 minutes). Flip, brush the seared side with miso glaze, and sear the other side until tender.
05
Spoon a generous dollop of parsnip silk onto the plate and swipe with a spoon. Arrange mushroom 'scallops' atop the purée.
06
Drizzle the blackberry gastrique around the plate, sprinkle with pine nut soil, and garnish with micro-herbs.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023