Instructions

1. In a small saucepan whisk together vegetable stock, miso paste, soy sauce, umeboshi vinegar and coconut sugar. Tear a nori sheet and add to the pan. Bring to boil.
2. Meanwhile slice king oyster mushroom stems into 1 inch pieces. Save tops for later. Make small cuts on both sides to resemble scallop look. Also it will help absorbing more flavor.
3. Simmer mushroom scallops in a stock for 10 minutes.
4. At the same time peel and cut celery root into chunks. Cover with water and bring to boil. Add cashews and cook for 15 minutes of until soft. Then drain.
5. Remove mushrooms from the stock and put them on paper towels to absorb excess liquid. Sieve the stock through the fine mesh strainer.
6. Blend together celery root, cashews, truffle oil and just enough amount of strained leftover mushroom stock until smooth. I used around 100ml.
7. Heat heavy cast iron skillet over medium heat. Add oil and sear vegan scallops for few minutes on both sides until golden brown.
8. Serve scallops over truffle celery root purée.