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.
Ingredients
Prepare Szechuan Peppered Salt
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Salt 35 g
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Szechuan peppers, hot 3 g
Prepare the Barley
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Barley 220 g
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Sesame oil 5 ml
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Salt 15 g
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Light soy sauce 10 ml
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Ginger, grated 2 g
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Salt and Pepper, to taste
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Toasted white sesame seeds 8 g
Prepare the Parsnip Puree
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Parsnips, peeled 700 g
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Butter 90 g
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Cream 60 ml
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Salt and Pepper, to taste
Prepare Kohlrabi
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Olive oil 10 ml
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Kohlrabi, diced 400 g
Prepare the Jus
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Aged balsamic vinegar 40 ml
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Crème fraiche 10 ml
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Salt and Pepper, to taste
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Butter, as needed
Prepare the Sea scallops
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Sea scallops 20 each
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Szechuan salt, prepared
Preparation
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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).
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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.
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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.
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Prepare Kohlrabi
- Toss the kohlrabi with olive oil, roast at 200C degrees until tender and golden brown. Set aside.
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Prepare the Jus
- Bring the Knorr® Fish Bouillon to a simmer, add in the vinegar, finish with butter, crème fraiche and seasoning.
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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.
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Finish the Dish
- Serve 2 scallops per portion and garnish the plate with dots of Parsnip puree and roasted kohlrabi, drizzle with sauce.