Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Smoked Parsnip Silk & Yuzu Emulsion

A masterclass in plant-based elegance. Pan-seared king oyster mushroom medallions mimic the texture of sea scallops, served over a velvety smoked parsnip purée and finished with a bright yuzu-infused vegan butter emulsion.

Ingredients

Cooking Instructions

1. 01

   Using a sharp knife, score a shallow crosshatch pattern on both flat cut sides of each mushroom medallion. Gently simmer the medallions in the kombu dashi broth for 10 minutes to infuse them with umami. Drain and thoroughly pat dry with paper towels.

2. 02

   To make the Parsnip Silk: Boil the chopped parsnips in salted water until fork-tender, about 15 minutes. Drain and transfer to a high-speed blender. Add the warm oat milk, 1 tablespoon of vegan butter, liquid smoke, and a pinch of white pepper. Blend on high until completely smooth, glossy, and velvety. Season with salt to taste and keep warm.

3. 03

   To make the Yuzu Emulsion: In a small saucepan over medium-low heat, melt 4 tablespoons of vegan butter. Allow it to foam and slightly brown. Whisk in the yuzu juice and mirin, then remove from heat. Whisk vigorously to create a tight, glossy emulsion and keep warm.

4. 04

   Heat the olive oil in a heavy cast-iron skillet over medium-high heat. Season the mushroom 'scallops' with a pinch of sea salt. Sear the mushrooms undisturbed for 3 to 4 minutes on one side until a deep, golden-brown caramelized crust forms.

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, herb-infused butter over the mushrooms for another 3 minutes until tender throughout.

6. 06

   To plate: Spoon a generous pool of the warm Smoked Parsnip Silk onto the center of two heated plates. Arrange three mushroom 'scallops' elegantly on top of the purée. Drizzle the warm Yuzu Emulsion around the plate. Garnish with crushed toasted hazelnuts, flaky sea salt, and microgreens.