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Prepare Szechuan Peppered Salt

  • Szechuan pepper 3 g
  • Salt 35 g

Prepare the Barley

Prepare the Parsnip Puree

  • Parsnips, peeled 700 g
  • Salt 5 g
  • Cream 60 ml
  • Butter 35 g
  • Salt and Pepper, to taste

Prepare Kohlrabi

Prepare the Jus

Prepare the Sea Scallops

  • Sea scallops 20 each
  • Szechuan salt, prepared
  1. Prepare Szechuan Peppered Salt

    • With a mortar and pestle, grind the Szechuan Pepper. Place the salt and Sichuan pepper in a wok with medium heat and stir constantly. Remove from heat when the salt begins to change color and the scent of the pepper begins to rise (2-4 minutes).
  2. Prepare the Barley

    • Soak barley for 1 hour, place into pot with cold water and bring to a boil. Lower heat to simmer until barley is soft and cook through. Drain and leave aside to cool. Add in the rest of the ingredients. Add Knorr® Ultimate Intense Flavors Deep Smoke and season to taste.
  3. Prepare the Parsnip Puree

    • Trim the parsnips. Place into pot with cold water and salt, bring to a boil. Then, lower heat to simmer until cooked. Drain and puree with stick blender, sieve through fine mesh. Transfer to a pot, finish with cream and butter. Season to taste. Transfer to a piping bag.
  4. Prepare Kohlrabi

    • Toss the kohlrabi with olive oil, roast at200C degrees until tender and golden brown. Set aside.
  5. Prepare the Jus

    • Bring the Knorr® Fish Bouillon to a simmer, add in the vinegar, finish with butter, crème fraiche and seasoning.
  6. Prepare the Sea Scallops

    • Season scallops with Szechuan salt. Pan sear the sea scallops in a non-stick pan over high heat until golden brown.
  7. Finish the Dish

    • Serve 2 scallops per portion and garnish the plate with dots of Parsnip puree and roasted kohlrabi, drizzle with sauce.