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

An elegant, multi-textured vegan masterpiece featuring succulent scored king oyster mushroom medallions served over a velvety, truffle-kissed sunchoke purée, finished with a vibrant chive-infused oil and toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   To make the Chive Oil: Blanch the chopped chives in boiling water for exactly 10 seconds. Immediately transfer to an ice bath to lock in the vibrant green color. Drain well and squeeze out any excess water using a clean kitchen towel.

2. 02

   Blend the blanched chives with 100ml of grapeseed oil in a high-speed blender on high for 2 minutes. Strain the mixture through a coffee filter or a fine mesh sieve lined with cheesecloth into a clean bowl. Set aside.

3. 03

   To make the Sunchoke Silk: In a medium saucepan, combine the peeled sunchokes, oat milk, and a pinch of salt. Bring to a gentle simmer over medium heat and cook until the sunchokes are completely tender, about 15 to 20 minutes.

4. 04

   Transfer the sunchokes and cooking liquid to a blender. Add truffle oil and 30g of vegan butter. Blend on high until completely smooth, glossy, and velvet-like. Adjust seasoning with salt to taste and keep warm.

5. 05

   Prepare the mushrooms: Slice the king oyster mushroom stems into 1.5-inch thick rounds (resembling sea scallops). Score a shallow crosshatch pattern on both flat sides of each medallion. Season generously with salt and pepper.

6. 06

   Heat a heavy cast-iron skillet over medium-high heat with the remaining 20ml of grapeseed oil. Sear the mushroom medallions on one side without moving them until a deep golden-brown crust forms, about 3 to 4 minutes.

7. 07

   Flip the mushrooms. Immediately add the remaining 30g of vegan butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the foaming melted butter over the mushrooms (basting) for another 3 minutes until tender throughout.

8. 08

   To plate: Spoon a generous pool of the warm Sunchoke Silk onto the center of each plate. Arrange three mushroom 'scallops' on top of the purée. Drizzle the vibrant green Chive Oil around the plate. Garnish with crushed hazelnuts, flaky sea salt, and delicate microgreens. Serve immediately.