Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Parsnip-Vanilla Purée and Blackberry-Port Reduction

An exquisite plant-based masterpiece featuring tender, umami-rich king oyster mushroom medallions, a silky, fragrant vanilla-infused parsnip purée, and a tart blackberry reduction.

Ingredients

Cooking Instructions

1. 01

   Slice the king oyster mushroom stalks into 1.5-inch thick rounds to resemble scallops. Score a light crosshatch pattern on one flat side of each round. Simmer the rounds gently in the vegetable stock for 8 minutes to infuse with moisture and flavor. Drain and pat completely dry with a paper towel.

2. 02

   To make the purée, place the chopped parsnips, oat milk, scraped vanilla seeds, and the empty pod in a small saucepan. Bring to a gentle simmer, cover, and cook for 15 minutes until the parsnips are fork-tender. Remove the vanilla pod.

3. 03

   Transfer the hot parsnips and cooking liquid to a high-speed blender. Add 30g of vegan butter and a pinch of salt. Blend on high until completely smooth and velvety. For a true Michelin finish, pass the purée through a fine-mesh chinois. Keep warm.

4. 04

   For the reduction, sauté the minced shallots in a small saucepan with a touch of oil until translucent. Add the blackberries, Port wine, maple syrup, and balsamic vinegar. Simmer over medium-low heat for 12 minutes until the blackberries break down and the liquid reduces to a glossy, syrupy consistency. Strain through a fine sieve, pressing to extract all the juices, and set aside.

5. 05

   Toss the chopped toasted hazelnuts with a pinch of smoked paprika and a tiny pinch of flaky sea salt to create the smoked hazelnut crunch.

6. 06

   Heat a heavy-bottomed cast-iron skillet over medium-high heat with a tablespoon of neutral oil. Place the mushroom 'scallops' scored-side down. Sear undisturbed for 3 to 4 minutes until a deep, golden-brown crust forms. Flip the mushrooms.

7. 07

   Immediately add the remaining 50g of vegan butter, smashed garlic, and thyme sprigs to the skillet. Tilt the pan slightly and continuously spoon the foaming, herb-infused butter over the mushrooms for another 2 to 3 minutes until tender and caramelized. Remove and drain briefly on paper towels.

8. 08

   To plate, spoon a generous pool of warm Parsnip-Vanilla Purée onto the center of each plate. Carefully arrange three mushroom 'scallops' on top. Artfully drizzle the Blackberry-Port reduction around the plate. Garnish with the smoked hazelnut crunch, micro-greens, and a final sprinkle of flaky Maldon sea salt.