Ingredients per serving


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

Prepare the Sea scallops

  • Sea scallops 20.0 each
  • Szechuan Salt, As Prepared

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.



  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 Flavors 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 400F degrees until tender and golden brown. Set aside.
  5. Prepare the Jus

    • Bring the Knorr® 095 Base Seafood 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 thesea 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.