Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Silky Parsnip Purée and Hazelnut-Truffle Vinaigrette

A masterclass in plant-based gastronomy: perfectly caramelized mushroom medallions resting on an ultra-velvety parsnip purée, elevated by a fragrant truffle and toasted hazelnut emulsion and dusted with leek ash.

Ingredients

Cooking Instructions

1. 01

   To make the leek ash, preheat the oven to 200°C (400°F). Place the washed and dried dark green leek leaf on a baking sheet and roast for 20-25 minutes until completely blackened and charred. Allow to cool, then pulverize into a fine powder using a spice grinder or mortar and pestle. Sift and set aside.

2. 02

   In a medium saucepan, combine the chopped parsnips and oat milk. Bring to a gentle simmer over medium-low heat. Cover and cook for 15 minutes, or until the parsnips are completely fork-tender.

3. 03

   Transfer the parsnips and their cooking liquid to a high-speed blender. Add 1 tablespoon of vegan butter and a pinch of white pepper. Blend on high speed for 2 minutes until completely smooth and glass-like. Pass through a fine chinois (mesh strainer) for an ultra-silky texture. Keep warm.

4. 04

   Score the top and bottom of each mushroom round in a light crosshatch pattern, being careful not to cut more than 1/8 inch deep. Season both sides generously with sea salt.

5. 05

   To prepare the vinaigrette, whisk together the hazelnut oil, white truffle oil, sherry vinegar, and a pinch of salt in a small bowl. Stir in the finely crushed toasted hazelnuts. Set aside.

6. 06

   Heat a heavy-bottomed cast-iron skillet over medium-high heat with a splash of neutral oil. Once searing hot, add the mushroom 'scallops' flat-side down. Sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms.

7. 07

   Flip the mushrooms. Add the remaining 2 tablespoons of vegan butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan and continuously baste the mushrooms with the foaming butter for another 3 minutes until tender throughout. Transfer to a paper towel to drain.

8. 08

   To plate, spoon a generous pool of the warm parsnip purée onto the center of each plate. Arrange three mushroom 'scallops' on top. Drizzle the hazelnut-truffle vinaigrette artistically around the plate. Lightly dust with the leek ash using a small sieve, and garnish with micro-sorrel shoots.