Szechuan Peppered Salt Scallops with Barley, Parsnip Puree and Kohlrabi

Name: Szechuan Peppered Salt Scallops with Barley, Parsnip Puree and Kohlrabi
Yield: 10
Ingredients: 35.0g Salt; 3.0g Szechuan peppers, hot; 220.0g Barley; 5.0ml Sesame oil; 15.0g Salt; 10.0ml Light soy sauce; 20.0ml Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml; 2.0g Ginger, grated; 0.0x Salt and Pepper, to taste; 8.0g Toasted white sesame seeds; 700.0g Parsnips, peeled; 90.0g Butter; 60.0ml Cream; 30.0ml Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml; 10.0ml Olive oil; 400.0g Kohlrabi, diced; 0.5liter, prepared Knorr® Professional Fish Bouillon Base 6 x 1 kg; 40.0ml Aged balsamic vinegar; 10.0ml Crème fraiche; 0.0x Butter, as needed; 20.0each Sea scallops; 0.0x Szechuan salt, prepared

Sweet, briny sea scallops are seasoned with spicy Szechuan pepper salt and served with smoky barley, parsnip puree, roasted kohlrabi and drizzled with flavourful seafood broth.

Appetizer/Shareable

Main Course

Szechuan Peppered Salt Scallops with Barley, Parsnip Puree and Kohlrabi – - Recipe

Prepare Szechuan Peppered Salt

Salt 35.0 g
Szechuan peppers, hot 3.0 g

Prepare the Barley

Barley 220.0 g
Sesame oil 5.0 ml
Salt 15.0 g
Light soy sauce 10.0 ml
Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml 20.0 ml
Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml
Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml

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Ginger, grated 2.0 g
Salt and Pepper, to taste
Toasted white sesame seeds 8.0 g

Prepare the Parsnip Puree

Parsnips, peeled 700.0 g
Butter 90.0 g
Cream 60.0 ml

Prepare Kohlrabi

Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml 30.0 ml
Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml
Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml

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Olive oil 10.0 ml
Kohlrabi, diced 400.0 g

Prepare the Jus

Knorr® Professional Fish Bouillon Base 6 x 1 kg 0.5 liter, prepared
Knorr® Professional Fish Bouillon Base 6 x 1 kg
Knorr® Professional Fish Bouillon Base 6 x 1 kg

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Aged balsamic vinegar 40.0 ml
Crème fraiche 10.0 ml
Butter, as needed

Prepare the Sea scallops

Sea scallops 20.0 each
Szechuan salt, prepared

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).
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 Flavours Deep Smoke and season to taste.
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.
Prepare Kohlrabi
- Toss the kohlrabi with olive oil, roast at 200C degrees until tender and golden brown. Set aside.
Prepare the Jus
- Bring the Knorr® Fish Bouillon to a simmer, add in the vinegar, finish with butter, crème fraiche and seasoning.
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.
Finish the Dish
- Serve 2 scallops per portion and garnish the plate with dots of Parsnip puree and roasted kohlrabi, drizzle with sauce.

Szechuan Peppered Salt Scallops with Barley, Parsnip Puree and Kohlrabi

Sweet, briny sea scallops are seasoned with spicy Szechuan pepper salt and served with smoky barley, parsnip puree, roasted kohlrabi and drizzled with flavourful seafood broth.