Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Jerusalem Artichoke Silk and Charred Leek Oil

A masterclass in textures and earthy aromas, featuring succulent, dashi-infused king oyster mushrooms set upon a velvety sunchoke purée, drizzled with vibrant charred leek oil and finished with a toasted hazelnut-truffle crumble.

Ingredients

Cooking Instructions

1. 01

   Prepare the Charred Leek Oil: Roast the dark leek greens in a dry, hot cast-iron skillet until blackened in spots. Immediately plunge them into boiling salted water for 30 seconds, then shock in an ice bath. Squeeze out all excess moisture with a clean towel. Blend the leeks on high speed with the grapeseed oil for 3-4 minutes until bright green. Strain through a coffee filter-lined sieve overnight or for at least 30 minutes to yield a clear, vibrant green oil.

2. 02

   Infuse the Mushroom 'Scallops': Cut the king oyster mushroom shafts into 1.5-inch thick rounds. Gently score a shallow crosshatch pattern into both flat ends of each round. Warm the kombu dashi, white soy sauce, and mirin in a bowl, then submerge the mushrooms in the marinade for 20 minutes to absorb the umami flavors.

3. 03

   Craft the Sunchoke Silk: Boil the peeled Jerusalem artichokes in salted water for 15 minutes or until completely tender. Drain well and transfer to a high-speed blender. Blend with the unsweetened almond milk, 30g of the vegan butter, and a pinch of salt until ultra-smooth and velvety. Pass through a fine-mesh chinois and keep warm.

4. 04

   Create the Hazelnut-Truffle Crumble: Toast the panko breadcrumbs in a dry pan over medium heat until golden brown. Toss the toasted panko with the finely chopped hazelnuts, truffle oil, and a pinch of flaky sea salt in a small bowl. Set aside.

5. 05

   Sear the 'Scallops': Remove the mushrooms from the marinade and pat completely dry with paper towels. Heat the remaining 50g of vegan butter in a skillet over medium-high heat. Add the smashed garlic and thyme sprigs. Sear the mushroom rounds for 3-4 minutes on each side, continually basting with the hot melted herb butter, until a deep golden-brown, caramelized crust forms.

6. 06

   Plate with Elegance: Spoon a generous pool of warm Jerusalem artichoke silk onto the center of each pre-warmed plate. Arrange three seared mushroom scallops on top of the silk. Drizzle the brilliant green charred leek oil around the perimeter of the purée. Garnish the crown of each scallop with the hazelnut-truffle crumble and serve immediately.