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Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Saffron-Parsnip Silk & Hazelnut Gremolata

Name: Pan-Seared King Oyster 'Scallops' with Saffron-Parsnip Silk & Hazelnut Gremolata
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: Modern French / Vegan
Ingredients: 4 large King Oyster Mushrooms (stems only, cut into 1.5-inch thick rounds); 400g parsnips, peeled and roughly chopped; 1 generous pinch of high-quality saffron threads; 150ml unsweetened oat milk (or cashew milk); 4 tbsp unsalted vegan butter, divided; 30g raw hazelnuts, toasted and skinned; 0.5 cup fresh flat-leaf parsley leaves, finely chopped; 1 organic lemon (zested and juiced); 3 garlic cloves (1 minced for gremolata, 2 smashed for basting); 200ml organic low-sodium vegetable stock; 50ml dry white wine; 4 sprigs of fresh thyme; 2 tbsp high-quality extra virgin olive oil; Flaky sea salt and freshly ground white pepper to taste

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Cuisine

Modern French / Vegan

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Servings

⏱

Prep Time

25 mins

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Cook Time

35 mins

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Difficulty

Medium

A luxurious Michelin-level plant-based dish featuring caramelized king oyster mushroom medallions nestled over a velvety saffron-infused parsnip purée, crowned with a vibrant hazelnut and citrus gremolata.

Modern French / VeganMedium

Ingredients

•4 large King Oyster Mushrooms (stems only, cut into 1.5-inch thick rounds)

•400g parsnips, peeled and roughly chopped

•1 generous pinch of high-quality saffron threads

•150ml unsweetened oat milk (or cashew milk)

•4 tbsp unsalted vegan butter, divided

•30g raw hazelnuts, toasted and skinned

•0.5 cup fresh flat-leaf parsley leaves, finely chopped

•1 organic lemon (zested and juiced)

•3 garlic cloves (1 minced for gremolata, 2 smashed for basting)

•200ml organic low-sodium vegetable stock

•50ml dry white wine

•4 sprigs of fresh thyme

•2 tbsp high-quality extra virgin olive oil

•Flaky sea salt and freshly ground white pepper to taste

Cooking Instructions

01
Score the top and bottom flat surfaces of the mushroom 'scallops' in a light crosshatch pattern. Place them in a shallow bowl with the warm vegetable stock to marinate for 15 minutes, allowing them to absorb flavor.
02
In a medium saucepan, combine the chopped parsnips, oat milk, saffron threads, and a pinch of salt. Cover and simmer over medium-low heat for 15-18 minutes, or until the parsnips are fork-tender.
03
Transfer the parsnips and their cooking liquid into a high-speed blender. Add 2 tablespoons of vegan butter and blend on high for 2 minutes until a completely smooth, silky, vibrant yellow purée is formed. Season with white pepper and salt, then keep warm.
04
Prepare the gremolata: Finely chop the toasted hazelnuts and mix them in a small bowl with the chopped parsley, lemon zest, minced garlic, extra virgin olive oil, and a pinch of flaky sea salt.
05
Remove the mushrooms from the stock and pat them completely dry with a paper towel. Heat a heavy cast-iron skillet over medium-high heat with 1 tablespoon of olive oil.
06
Sear the mushroom scallops for 3-4 minutes on one side until a deep, golden-brown crust forms. Flip them, then add the remaining 2 tablespoons of vegan butter, smashed garlic cloves, and thyme sprigs to the pan.
07
Baste the mushrooms continuously with the melted butter for another 3 minutes. Deglaze the pan with the white wine and a splash of lemon juice, letting it reduce to a rich glaze.
08
To plate: Spoon a generous pool of the warm saffron parsnip purée onto the center of each plate. Arrange the seared scallops on top, spoon over the pan reduction, garnish elegantly with the hazelnut gremolata, and serve immediately.

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