Smoked King Oyster Scallops...Smoked King Oyster Scallops with Truffled Parsnip Silk & Pomegranate Gastrique

A masterclass in texture and umami: pan-seared king oyster medallions basted in thyme-infused vegan butter, served over a velvety truffle parsnip purée and finished with a sharp pomegranate reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the mushrooms by scoring both flat circular surfaces of the rounds in a shallow crosshatch pattern. This allows the butter and aromatics to penetrate.

2. 02

   Boil the parsnips in salted water until very tender, about 15 minutes. Drain and immediately transfer to a high-speed blender with 1 tbsp vegan butter and the plant cream. Blend until completely smooth. Fold in truffle oil and season with fine salt. Keep warm.

3. 03

   In a small saucepan, combine pomegranate juice, sherry vinegar, and agave nectar. Simmer over medium-high heat for 12-15 minutes until reduced to a syrupy, glossy gastrique consistency. Set aside.

4. 04

   Heat a heavy cast-iron skillet over medium-high heat. Add the remaining 3 tbsp of vegan butter. Once foaming, add the mushroom rounds, smashed garlic, and thyme sprigs.

5. 05

   Sear the mushrooms for 4 minutes per side. Use a spoon to continuously baste the tops of the mushrooms with the hot aromatics-infused butter until they are golden brown and tender throughout.

6. 06

   To plate, create a 'swoosh' of the truffled parsnip silk across the center of each plate. Place three mushroom 'scallops' on top. Drizzle with the pomegranate gastrique and finish with a pinch of smoked sea salt and micro-herbs for garnish.