SCALLOPS with KABOCHA-BARLEY JOOK
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freshorigins.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Blender
- Kitchen scale
- Fine-mesh sieve
- Stockpot
- Skillet
- Saucepan
- Airtight container
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Spoon
- Stove
- Serving bowl
- Vacuum bag
Ingredients
- Petite® Watercress Red™
- 170 grams kabocha, peeled and thinly sliced
- 75 grams heavy cream
- 25 grams unsalted butter
- 5 grams salt
- 5 grams sugar
- 75 grams unsalted butter
- 50 grams brunoise shallots
- 100 grams diced shiitake mushrooms
- 75 grans doenjang
- 225 grams barley
- 900 grams vegetable stock
- Salt
- 3 U-10 scallops, cleaned and trimmed
- 5 grams sesame oil
- Fresh Origins® Petite® Watercress Red™
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