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
  • 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
  • Olive oil 10.0 ml
  • Kohlrabi, diced 400.0 g

Prepare the Jus

Prepare the Sea scallops

  • Sea scallops 20.0 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 Flavours 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 at 200C 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.
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