Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Smoked Parsnip Purée and Saffron-Chive Emulsion

A sophisticated, Michelin-level vegan entree featuring tender, scored king oyster mushroom medallions seared to perfection, nestled on a silky, applewood-infused parsnip purée, and finished with a vibrant saffron-chive reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushroom 'scallops' by scoring a light crosshatch pattern on both flat cut sides of each round. Season lightly with sea salt and set aside on paper towels to draw out excess moisture.

2. 02

   To make the chive oil, blanch the chives in boiling water for 10 seconds, plunge immediately into ice water, drain, and squeeze out all moisture. Blend on high speed with the grapeseed oil for 2 minutes until bright green. Strain through a fine-mesh sieve lined with cheesecloth; set aside.

3. 03

   For the purée, simmer the chopped parsnips in the oat milk with a pinch of salt until fork-tender, about 15 minutes. Transfer to a high-speed blender with 1 tablespoon of vegan butter, liquid smoke, and a pinch of white pepper. Blend until velvety smooth, adjusting consistency with a splash of oat milk if needed. Pass through a fine chinois and keep warm.

4. 04

   In a small saucepan, combine the white wine and saffron threads. Simmer gently over medium-low heat until reduced by two-thirds, creating a vibrant golden, concentrated saffron reduction. Whisk in 1 tablespoon of cold vegan butter to emulsify.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of vegan butter. Pat the mushroom scallops dry once more and place them scored-side down in the pan. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.

6. 06

   Flip the mushrooms, add the smashed garlic and thyme sprigs to the pan, and baste the scallops with the foaming melted butter for another 2-3 minutes until tender throughout. Drain on paper towels.

7. 07

   To plate, spoon a generous pool of warm smoked parsnip purée onto the center of each plate. Arrange three mushroom 'scallops' on top. Drizzle the saffron reduction and the vibrant green chive oil around the plate, allowing them to naturally contrast. Garnish with microgreens and a touch of flaky sea salt.