Szechuan Scallops Recipe with Barley, Parsnip Puree and Kohlrabi

Name: Szechuan Scallops Recipe with Barley, Parsnip Puree and Kohlrabi
Yield: 10
Ingredients: 1.0tsp Szechuan peppers, hot; 2.0Tbsp Salt; 1.0cup Barley; 1.0tsp Sesame oil; 1.0tsp Salt; 2.0tsp Soy sauce, light; 1.5Tbsp Knorr® Professional Intense Flavors Deep Smoke 4 x 13.5 oz; 1.0tsp Ginger, grated; 0.0bags Salt and Pepper, to taste; 1.0Tbsp Toasted white sesame seeds; 1.5lbs Parsnips, peeled; 6.5Tbsp Butter; 0.25cup Cream; 2.0Tbsp Knorr® Professional Intense Flavors Deep Smoke 4 x 13.5 oz; 2.0tsp Olive oil; 3.0cups Kohlrabi, diced; 2.0cups, prepared Knorr® Professional 095 Seafood Base 6 x 1 lb; 2.75Tbsp Aged Balsamic Vinegar; 2.0tsp Creme fraiche; 0.0as needed Butter, as needed; 20.0each Sea scallops; 0.0 Szechuan Salt, As Prepared

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

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

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Prepare Szechuan Peppered Salt

Szechuan peppers, hot 1.0 tsp
Salt 2.0 Tbsp

Prepare the Barley

Barley 1.0 cup
Sesame oil 1.0 tsp
Salt 1.0 tsp
Soy sauce, light 2.0 tsp
Knorr® Professional Intense Flavors Deep Smoke 4 x 13.5 oz 1.5 Tbsp
Ginger, grated 1.0 tsp
Salt and Pepper, to taste
Toasted white sesame seeds 1.0 Tbsp

Prepare the Parsnip Puree

Parsnips, peeled 1.5 lbs
Butter 6.5 Tbsp
Cream 0.25 cup

Prepare Kohlrabi

Knorr® Professional Intense Flavors Deep Smoke 4 x 13.5 oz 2.0 Tbsp
Olive oil 2.0 tsp
Kohlrabi, diced 3.0 cups

Prepare the Jus

Knorr® Professional 095 Seafood Base 6 x 1 lb 2.0 cups, prepared
Knorr® Professional 095 Seafood Base 6 x 1 lb
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Aged Balsamic Vinegar 2.75 Tbsp
Creme fraiche 2.0 tsp
Butter, as needed

Prepare the Sea scallops

Sea scallops 20.0 each
Szechuan Salt, As Prepared

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Entree

Main Course

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

...

Preparation

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 Flavors 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 400F degrees until tender and golden brown. Set aside.
Prepare the Jus
- Bring the Knorr® 095 Base Seafood 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 thesea 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.