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1
Prep Ingredients: Preheat oven to 425u00b0F. Peel the parsnips and cut into rounds. Peel the golden beet and cut into small chunks. Peel the potatoes and cut into quarters. Slice 4 cremini mushrooms and set them aside for browning later on in the recipe. Quarter the remaining cremini mushrooms and the shiitake mushrooms. Quarter the shallot. Peel the garlic and leave the cloves whole.
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2
Roast the Vegetables: Toss the vegetables (minus the sliced mushrooms) with 2 tablespoons of olive oil and transfer to a baking sheet. Season to taste with salt and pepper and toss gently. Transfer the sheet pan to the oven and roast for 30 minutes, turning once halfway through.
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3
Start the Puree: In a medium pot, add the mushroom stock and the roasted vegetables and bring to a boil. Reduce heat to low and cover and cook for 20 minutes or until the vegetables are very tender and soft. If the mixture seems like it's sticking to the bottom of the pot, add a bit of water. Add the turmeric and stir to combine.
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4
Transfer the mixture to a food processor with the heavy cream, adding more until the puree reaches your desired consistency. Transfer the puree back to the pot and keep warm over very low heat.
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5
Brown the Sliced Mushrooms: Heat a slick of oil in a small skillet over medium high until very hot. Add the sliced mushrooms and cook, stirring regularly, for about 5-6 minutes. Reduce the heat if necessary to avoid burning. The mushrooms should crisp up around the edges. Season lightly with salt and pepper.
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6
Transfer the puree to a bowl and top with the browned sliced mushrooms and a drizzle of extra virgin olive oil if desired.
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7
Prep Ingredients: Prepare the Golden Mushroom Puree according to the recipe before preparing the fish and pistachios. Pat the scallops dry and season with salt and pepper. Chill, uncovered, until ready to cook.
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8
Toast the Pistachios: Heat the 1 teaspoon of olive olive in a medium skillet over medium high. Add the pistachios and cook, tossing frequently, for 45 seconds to 1 minute or until they're beginning to brown in places. Transfer to a plate and season with salt and a sprinkle of cayenne powder. Toss to coat. Using the back of your knife, lightly crush the pistachios.
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9
Cook the Scallops: In the same skillet you cooked the pistachios in, heat the remaining 1 tablespoon of olive oil and the 1 tablespoon of butter over medium high heat until very hot and frothy and shimmering. Add the scallops and sear for 1 minute and 30 seconds without moving. Gently flip and sear and additional 1 minute and 30 seconds. Remove from heat.
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10
To Serve: Divide the golden mushroom puree between shallow bowls and top with the browned sliced mushrooms from the recipe. Gently arrange the scallops on top and sprinkle with the crushed spicy pistachios. Enjoy!
