Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Parsnip-Vanilla Velouté and Pine Nut-Truffle Emulsion

A masterclass in plant-based elegance. Plump, scored king oyster mushroom medallions are pan-seared to caramelized perfection, served atop a silky, vanilla-infused parsnip purée, and finished with a rich pine nut and white truffle emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushrooms: Gently score both flat sides of the mushroom medallions in a fine crosshatch pattern, being careful not to cut more than 1/8 inch deep. Place the medallions in a shallow dish, pour over the warm Kombu dashi and tamari, and let marinate for 15 minutes to infuse with umami.

2. 02

   Create the Parsnip-Vanilla Velouté: In a medium saucepan, combine the chopped parsnips, almond milk, and the scraped vanilla bean seeds along with the empty pod. Simmer gently over medium-low heat for 15-18 minutes until the parsnips are completely tender. Remove the vanilla pod, transfer the parsnips and liquid to a high-speed blender, add 30g of the vegan butter, and blend on high until micro-smooth. Season with salt to taste and keep warm.

3. 03

   Craft the Pine Nut-Truffle Emulsion: In a small blender, combine the toasted pine nuts, 2 tablespoons of olive oil, lemon juice, truffle oil, and 2 tablespoons of warm water. Blend on high until completely smooth, creamy, and emulsified. Season with salt and a pinch of lemon zest; set aside in a squeeze bottle.

4. 04

   Sear the 'Scallops': Remove the mushrooms from the marinade and pat them thoroughly dry with a paper towel. Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed cast-iron skillet over high heat until smoking. Add the mushrooms scored-side down. Sear undisturbed for 3 minutes until a deep golden-brown crust forms.

5. 05

   Baste: Flip the mushrooms, add the remaining 20g of vegan butter to the pan, and baste the mushrooms with the foaming butter for an additional 2 minutes. Transfer to a paper-towel-lined plate and season immediately with fleur de sel.

6. 06

   Assemble and Plate: Spoon a generous pool of the warm Parsnip-Vanilla Velouté onto the center of each warmed plate. Arrange three seared mushroom 'scallops' elegantly on top. Artfully dot the pine nut-truffle emulsion around the plate. Garnish with micro-sorrel, chervil, and a final whisper of cracked white pepper.