Ingredients
Prepare Szechuan Peppered Salt
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Salt 35.0 g
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Szechuan peppers, hot 3.0 g
Prepare the Barley
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Barley 220.0 g
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Sesame oil 5.0 ml
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Salt 15.0 g
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Light soy sauce 10.0 ml
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Ginger, grated 2.0 g
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Salt and Pepper, to taste
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Toasted white sesame seeds 8.0 g
Prepare the Parsnip Puree
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Parsnips, peeled 700.0 g
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Butter 90.0 g
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Cream 60.0 ml
Prepare Kohlrabi
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Olive oil 10.0 ml
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Kohlrabi, diced 400.0 g
Prepare the Jus
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Aged balsamic vinegar 40.0 ml
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Crème fraiche 10.0 ml
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Butter, as needed
Prepare the Sea scallops
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Sea scallops 20.0 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.