Szechuan Peppered Salt Scallops with Barley, Parsnip Puree and Kohlrabi

Ingredients per serving
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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Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml 20.0 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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Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml 30.0 ml
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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