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Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Saffron-Parsnip Purée and Yuzu-Hazelnut Emulsion

Name: Pan-Seared King Oyster 'Scallops' with Saffron-Parsnip Purée and Yuzu-Hazelnut Emulsion
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Modern French / Vegan
Ingredients: 3 large King oyster mushrooms, stems only; 300g Parsnips, peeled and roughly chopped; 150ml Unsweetened almond milk; 1 generous pinch of high-quality saffron threads; 3 tbsp high-quality European-style vegan butter, divided; 2 tbsp extra virgin olive oil; 2 garlic cloves, gently smashed; 3 sprigs of fresh thyme; 2 tbsp cold-pressed hazelnut oil; 1 tbsp fresh yuzu juice (or sub Meyer lemon juice); 20g blanched hazelnuts, toasted and finely crushed; 10g micro-amaranth or fresh chervil for garnish; Maldon flaky sea salt to taste

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Cuisine

Modern French / Vegan

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Servings

⏱

Prep Time

20 mins

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Cook Time

30 mins

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Difficulty

Hard

An elegant, Michelin-caliber vegan masterpiece featuring tender, caramelized king oyster mushroom rounds served over a velvety, saffron-infused parsnip purée, finished with a bright yuzu and toasted hazelnut emulsion.

Modern French / VeganHard

Ingredients

•3 large King oyster mushrooms, stems only

•300g Parsnips, peeled and roughly chopped

•150ml Unsweetened almond milk

•1 generous pinch of high-quality saffron threads

•3 tbsp high-quality European-style vegan butter, divided

•2 tbsp extra virgin olive oil

•2 garlic cloves, gently smashed

•3 sprigs of fresh thyme

•2 tbsp cold-pressed hazelnut oil

•1 tbsp fresh yuzu juice (or sub Meyer lemon juice)

•20g blanched hazelnuts, toasted and finely crushed

•10g micro-amaranth or fresh chervil for garnish

•Maldon flaky sea salt to taste

Cooking Instructions

01
In a small saucepan, gently warm the almond milk with the saffron threads. Remove from heat and let steep for 10 minutes to extract the vibrant color and aroma.
02
Place the chopped parsnips in a pot of salted water. Bring to a boil and cook for 12-15 minutes until completely tender. Drain thoroughly.
03
Transfer the hot parsnips to a high-speed blender. Add the saffron-infused almond milk and 1 tablespoon of vegan butter. Blend on high until completely smooth and velvety. Season with salt to taste, pass through a fine-mesh chinois sieve for an ultra-refined texture, and keep warm.
04
Slice the king oyster mushroom stems into 1.5-inch thick rounds. Gently score a crosshatch pattern on both flat sides of each round, being careful not to cut more than 1/8-inch deep.
05
Heat olive oil in a heavy-bottomed cast iron skillet over medium-high heat. Season the mushroom 'scallops' with sea salt and sear them for 3-4 minutes on one side until deeply golden brown.
06
Flip the mushrooms, then lower the heat to medium. Add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Continuously baste the mushrooms with the foaming butter for 3 minutes until tender and caramelized.
07
Whisk the hazelnut oil, yuzu juice, and a pinch of salt together in a small bowl until temporarily emulsified.
08
To assemble, spoon a generous pool of saffron parsnip purée onto the center of each plate. Arrange three mushroom 'scallops' on top. Drizzle the yuzu-hazelnut emulsion around the plate, scatter the crushed hazelnuts over the dish, and garnish with micro-greens and a touch of flaky sea salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023