Pan-Seared King Oyster 'Scallops'...Pan-Seared King Oyster 'Scallops' with Truffled Cauliflower Purée & Saffron Reduction

An exquisite, plant-based interpretation of a seafood classic. Tender king oyster mushroom caps are pan-seared to caramelized perfection, served over a velvety, truffle-infused cauliflower purée, and finished with a vibrant saffron-white wine reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushroom 'scallops' by scoring a shallow crosshatch pattern on both flat, cut sides of the mushroom rounds. Season generously with fine sea salt and set aside.

2. 02

   To make the purée, steam or boil the cauliflower florets in salted water until they are completely tender, about 10-12 minutes. Drain thoroughly.

3. 03

   Transfer the warm cauliflower to a high-speed blender. Add the cashew milk, truffle oil, and a pinch of white pepper. Blend on high until completely smooth and velvety. Adjust seasoning with salt, cover, and keep warm.

4. 04

   For the reduction, combine the minced shallot, dry white wine, and saffron threads in a small saucepan over medium heat. Simmer until the liquid has reduced by three-quarters. Off the heat, whisk in 1 tablespoon of cold vegan butter until emulsified. Strain through a fine-mesh sieve and keep warm.

5. 05

   Heat a heavy-bottomed cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of vegan butter. Once foaming, add the garlic cloves and thyme sprigs to infuse the butter.

6. 06

   Place the mushroom 'scallops' in the skillet. Sear for 3-4 minutes on each side, basting constantly with the hot, infused butter, until a deep golden-brown crust forms and the mushrooms are tender.

7. 07

   To assemble, spoon a generous pool of warm truffled cauliflower purée onto the center of each warmed plate. Arrange three seared 'scallops' on top of the purée.

8. 08

   Drizzle the vibrant saffron reduction around the purée. Garnish elegantly with crushed toasted hazelnuts and microgreens before serving immediately.