Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Saffron Cauliflower Silk

Exquisite king oyster mushroom medallions basted in herb-infused vegan butter, resting on a velvety saffron-cauliflower purée and finished with vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   Score a shallow diamond pattern on both flat sides of the mushroom medallions. Season lightly with sea salt and set aside to draw out moisture.

2. 02

   Blanch the chives and parsley in boiling water for 10 seconds, then immediately shock in ice water. Squeeze dry thoroughly in a clean kitchen towel. Blend with the olive oil on high speed for 2 minutes until bright green, then strain through a fine-mesh sieve.

3. 03

   In a medium saucepan, combine the cauliflower florets, unsweetened oat milk, and saffron threads. Bring to a gentle simmer, cover, and cook for 12-15 minutes until the cauliflower is completely tender.

4. 04

   Transfer the warm cauliflower and its cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter, a pinch of white pepper, and salt. Blend on high until completely smooth, glossy, and velvety. Keep warm.

5. 05

   Heat a heavy skillet over medium-high heat. Add the remaining 3 tablespoons of vegan butter. Once foaming, place the mushroom medallions in the pan and sear for 3-4 minutes until a deep golden-brown crust forms.

6. 06

   Flip the mushrooms, then add the smashed garlic and thyme sprigs to the pan. Tilt the pan and continuously spoon the hot, aromatic butter over the mushrooms for another 3 minutes. Remove and drain on paper towels.

7. 07

   To plate, spoon a generous pool of the saffron cauliflower silk onto the center of each plate. Arrange the seared mushroom 'scallops' on top. Drizzle the green herb oil around the plate, and garnish with toasted pine nuts, microgreens, and flaky sea salt.