Pan-Seared King Oyster 'Saint-Jacques'...Pan-Seared King Oyster 'Saint-Jacques' with Sunchoke Purée and Blackberry-Port Reduction

An exquisite plant-based interpretation of scallops, featuring caramelized king oyster mushroom medallions served over a velvety sunchoke purée, finished with a tart blackberry-port reduction and toasted hazelnut gremolata.

Ingredients

Cooking Instructions

1. 01

   To make the Sunchoke Purée: In a medium saucepan, cover the chopped sunchokes with water, add a pinch of salt, and bring to a boil. Simmer for 15-20 minutes until completely tender. Drain well.

2. 02

   Transfer the warm sunchokes to a high-speed blender. Add 1 tablespoon of vegan butter, the oat cream, and a pinch of white pepper. Blend on high until completely smooth and velvety. Pass through a fine-mesh chinois for a true Michelin-star finish. Keep warm.

3. 03

   To make the Blackberry-Port Reduction: In a small saucepan, combine the blackberries, Port wine, maple syrup, and a sprig of thyme. Simmer over medium-low heat for 12-15 minutes until the blackberries break down and the liquid reduces to a syrupy glaze. Strain through a fine sieve, pressing the solids to extract all liquid. Season with a tiny pinch of salt.

4. 04

   To make the Hazelnut Gremolata: In a small bowl, combine the chopped toasted hazelnuts, chopped parsley, lemon zest, and a pinch of flaky sea salt. Set aside.

5. 05

   To cook the 'Saint-Jacques': Lightly score both flat sides of the king oyster mushroom medallions in a crosshatch pattern. Pat completely dry.

6. 06

   Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat with 2 tablespoons of vegan butter. Once foaming, add the mushroom medallions, scored side down. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.

7. 07

   Flip the mushrooms, add the smashed garlic cloves and remaining thyme sprigs to the pan. Baste the mushrooms with the hot melted herb butter for another 3 minutes until tender throughout. Season with salt and pepper.

8. 08

   To plate: Spoon a generous swipe of warm sunchoke purée across each plate. Arrange three seared mushroom medallions on top. Artfully drizzle the blackberry-port reduction around the plate, and garnish the mushrooms with the hazelnut gremolata and microgreens if desired. Serve immediately.