Pan-Seared King Oyster Scallops...Pan-Seared King Oyster Scallops with Sunchoke Purée and Hazelnut-Truffle Vinaigrette

An elegant, Michelin-worthy vegan dish featuring tender, scored king oyster mushroom medallions seared to perfection, served over a velvety sunchoke purée and drizzled with a warm, nutty truffle vinaigrette.

Ingredients

Cooking Instructions

1. 01

   For the sunchoke purée: Place the peeled and chopped sunchokes in a small saucepan, cover with salted water, and bring to a boil. Simmer for 12-15 minutes until completely tender. Drain well.

2. 02

   Transfer the warm sunchokes to a high-speed blender. Add the unsweetened almond milk and 1 tablespoon of extra virgin olive oil. Blend on high until ultra-smooth and velvety. Season with sea salt to taste, then pass through a fine-mesh sieve. Keep warm.

3. 03

   Prepare the mushroom 'scallops': Score a shallow crosshatch pattern on both flat cut sides of the mushroom rounds. Season generously with sea salt and black pepper.

4. 04

   For the vinaigrette: In a small bowl, whisk together the sherry vinegar, remaining 2 tablespoons of extra virgin olive oil, and truffle oil. Stir in the toasted crushed hazelnuts and finely chopped chives. Season with a pinch of salt and set aside.

5. 05

   Heat a heavy-bottomed or cast-iron skillet over medium-high heat. Add the vegan butter, smashed garlic, and thyme sprigs. Once the butter is foaming, add the mushroom rounds. Sear for 3-4 minutes until a deep golden-brown crust forms.

6. 06

   Flip the mushrooms and sear the other side for another 3 minutes, continuously spooning (basting) the melted garlic-thyme butter over the tops of the mushrooms until they are tender throughout.

7. 07

   To plate: Spoon a generous pool of warm sunchoke purée onto the center of two warmed plates. Place three seared mushroom scallops on top of the purée. Spoon the hazelnut-truffle vinaigrette around and over the mushrooms. Garnish with microgreens and a sprinkle of flaky sea salt.