Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Saffron-Cauliflower Velvet and Minted Pea Emulsion

An exquisite plant-based interpretation of classic scallops, featuring perfectly caramelized king oyster mushroom medallions resting on a luxurious saffron-infused cauliflower purée, accented with a vibrant minted pea emulsion and toasted hazelnut gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushroom 'scallops' by scoring a shallow crosshatch pattern on both flat ends of each sliced mushroom round. Lightly season both sides with sea salt and set aside on paper towels to draw out excess moisture.

2. 02

   To make the Saffron-Cauliflower Velvet, heat the oat milk with the saffron threads in a small saucepan over low heat; allow to steep for 5 minutes until vibrant yellow. Add the cauliflower florets, cover, and simmer gently until fork-tender, about 12 minutes.

3. 03

   Transfer the tender cauliflower and saffron milk to a high-speed blender. Add 1 tablespoon of the vegan butter and blend on high until completely smooth, glossy, and velvety. Season with white pepper and sea salt to taste, then keep warm.

4. 04

   To make the Pea Emulsion, blanch the peas and spinach in a pot of salted boiling water for exactly 60 seconds. Drain immediately and plunge into an ice bath to preserve the vivid green color.

5. 05

   Transfer the drained peas and spinach to a blender along with the fresh mint leaves, lemon juice, and 3 tablespoons of extra virgin olive oil. Blend on high until completely liquefied, then pass through a fine-mesh chinois or sieve for a silky consistency.

6. 06

   In a small bowl, prepare the Gremolata by tossing the finely chopped hazelnuts, lemon zest, chopped parsley, a pinch of sea salt, and 1 tablespoon of olive oil together.

7. 07

   Heat the remaining 2 tablespoons of vegan butter in a cast-iron skillet over medium-high heat. Once foaming, place the mushroom rounds in the pan. Sear undisturbed for 3-4 minutes until a deep, caramelized golden-brown crust forms on the bottom.

8. 08

   Flip the mushrooms, then immediately add the smashed garlic and thyme sprigs to the pan. Tilt the pan and continuously spoon the hot, herb-infused melted butter over the mushrooms for another 3 minutes until they are tender and caramelized on both sides.

9. 09

   To plate, spoon a generous pool of the warm Saffron-Cauliflower Velvet into the center of two heated shallow bowls. Artfully drizzle the bright green Minted Pea Emulsion in a ring around the purée. Arrange three glazed mushroom 'scallops' on top of the velvet. Garnish with a spoonful of Hazelnut Gremolata and delicate microgreens.