Miso-Glazed King Oyster Scallops...Miso-Glazed King Oyster Scallops with Truffled Parsnip Velvet

A refined plant-based interpretation of coastal scallops, featuring umami-rich mushroom discs seared to a golden finish, served over a silky parsnip purée with notes of black truffle and toasted pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   Slice the King Oyster mushroom stems into 1-inch thick discs to resemble scallops. Lightly score a crosshatch pattern into the flat surfaces of each disc.

2. 02

   In a small bowl, whisk together the miso paste, mirin, and maple syrup to create a smooth glaze. Set aside.

3. 03

   Boil the parsnips in salted water for 12-15 minutes until very tender. Drain and transfer to a high-speed blender.

4. 04

   Add the coconut milk and truffle oil to the blender. Process until the mixture is an ultra-smooth, velvet-like consistency. Season with salt to taste and keep warm.

5. 05

   Heat grapeseed oil in a heavy-bottomed skillet over medium-high heat. Place the mushroom discs in the pan and sear for 3-4 minutes per side until deeply golden brown.

6. 06

   Lower the heat and brush the tops of the mushrooms generously with the miso glaze. Flip and cook for 30 seconds to caramelize, being careful not to burn the sugars.

7. 07

   To plate, spoon a generous base of parsnip purée onto the center of the plate. Arrange the mushroom scallops on top. Garnish with toasted pine nuts, chives, and a touch of sea salt.