Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Sunchoke Silk and Chive Emulsion

An elegant Michelin-caliber plant-based entrée featuring caramelized king oyster mushroom rounds served over a velvety, earthy sunchoke purée, brightened with a vibrant herb oil and quick-pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   Prepare the Pickled Mustard Seeds: In a small saucepan, combine yellow mustard seeds, apple cider vinegar, maple syrup, and 60ml of water. Bring to a gentle simmer and cook for 15-20 minutes until the seeds are plump and tender. Cool and set aside in their liquid.

2. 02

   Create the Sunchoke Silk: In a medium saucepan, place the chopped sunchokes, 1 smashed garlic clove, and unsweetened oat milk. Simmer over medium-low heat for 20 minutes, or until the sunchokes are completely fork-tender. Transfer to a high-speed blender, add 2 tablespoons of vegan butter, and blend on high speed until completely smooth. Season with fine sea salt and pass through a fine-mesh chinois for a silky texture. Keep warm.

3. 03

   Make the Chive Emulsion: Blanch the chives and baby spinach in boiling salted water for 10 seconds, then immediately shock in ice water. Drain and squeeze out all excess moisture thoroughly. Blend the greens with grapeseed oil in a high-speed blender for 2 minutes until bright green. Strain through a coffee filter or cheesecloth, then whisk in the lemon juice and a pinch of salt.

4. 04

   Prep the Mushroom 'Scallops': Score both flat sides of the king oyster mushroom rounds in a fine crosshatch pattern. Season both sides with fine sea salt.

5. 05

   Sear the Mushrooms: Heat a cast-iron skillet over medium-high heat with a splash of grapeseed oil. Sear the mushroom rounds undisturbed for 3-4 minutes on one side until a deep, caramelized golden-brown crust forms. Flip, then add the remaining 3 tablespoons of vegan butter, 2 smashed garlic cloves, and thyme sprigs to the pan. Baste the mushrooms continuously with the foaming butter for another 3 minutes. Drain on paper towels.

6. 06

   Plate and Serve: Spoon a generous pool of hot Sunchoke Silk onto the center of each plate. Arrange three mushroom 'scallops' on top. Drizzle the vibrant green Chive Emulsion around the plate. Dot the pickled mustard seeds delicately over the mushrooms, and finish with a sprinkle of Maldon flaky sea salt and microgreens.