Pan-Seared King Oyster "Scallops"...Pan-Seared King Oyster "Scallops" with Saffron Parsnip Purée & Hazelnut Emulsion

Exquisite king oyster mushroom medallions scored and seared to mimic sea scallops, served over a velvety, saffron-infused parsnip purée and drizzled with a toasted hazelnut-sage emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped parsnips, almond milk, and saffron threads. Bring to a gentle simmer over medium-low heat, cover, and cook for 15-20 minutes until the parsnips are completely fork-tender.

2. 02

   Transfer the parsnips and their warm saffron cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter and blend on high until a velvety, perfectly smooth purée forms. Season with sea salt to taste, transfer back to a warm pan, cover, and set aside.

3. 03

   Gently score a crosshatch pattern on both flat cut-sides of each mushroom medallion, going about 1/8 inch deep. Season both sides lightly with sea salt and cracked black pepper.

4. 04

   Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat. Place the mushroom medallions in the pan and sear undisturbed for 3 to 4 minutes until a deep golden-brown, caramelized crust forms on the bottom.

5. 05

   Flip the mushrooms. Immediately add the remaining 2 tablespoons of vegan butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the foaming, infused butter over the tops of the mushrooms for another 3 minutes until tender. Transfer to paper towels to drain.

6. 06

   To prepare the emulsion, warm the extra virgin olive oil in a small skillet over medium-low heat. Add the sage leaves and fry until crispy (about 1 minute). Remove the sage leaves and set aside. Off the heat, whisk the fresh lemon juice and chopped toasted hazelnuts into the warm, sage-infused oil.

7. 07

   To plate, spoon a generous pool of the vibrant yellow saffron parsnip purée in the center of two warmed shallow bowls. Artfully arrange the mushroom "scallops" on top. Spoon the warm hazelnut-sage emulsion around the purée, garnish with the crispy sage leaves and delicate microgreens, and serve immediately.