FIVE SPICE SEA SCALLOP WITH SEARED FOIE GRAS SERVED ON PARSNIP PUREE FINISHED WITH A PORT WINE FIG SAUCE

Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce image

Provided by Food Network

Time 2h25m

Yield 6 servings

Number Of Ingredients 28

Ingredients

6 large sea scallops, side muscle removed
6 pinches sel gris (gray sea salt)
Five Spice, recipe follows
6 (2 1/2-ounce) foie gras medallions, grade "a"
White pepper
1 tablespoon grapeseed oil, plus 1 teaspoon
6 tablespoons Parsnip Puree, recipe follows
6 1/2 ounces Port Wine Fig sauce, recipe follows
Chervil sprigs or chives, for garnish
1 tablespoon cinnamon
1 tablespoon clove
1 tablespoon fennel seeds
1 tablespoon star anise
1 tablespoon Szechwan peppercorns
1/2 pound brown mission figs, stem removed, cut in 1/2
2 tablespoons sliced shallots
1 cup tawny port wine
2 tablespoons currant jelly
3 juniper berries
2 ounces red wine vinegar
1 tablespoon finely sliced chives
3 ounces tawny port
3 tablespoons fig puree
3 ounces unsalted butter
1/2 pound parsnips, peeled, sliced
1ounce heavy cream
2 ounces unsalted butter
Salt and white pepper

Steps:

Season sea scallop on top and bottom with salt and five spice. Score foie gras medallion, season with salt and white pepper.
In a very hot saute pan, add 1 tablespoon of the grapeseed oil and heat until just starting to smoke. Add scallops, sear on 1 side until crust forms, turn, sear until crust forms, cook until medium in center of scallop.
Simultaneously, in another very hot saute pan, add 1 teaspoon grapeseed oil, allow to smoke. Add the foie gras and sear until crust forms on both sides, golden brown to medium dark brown, keep center foie gras rare to medium rare, about 1 minute per side. Remove foie gras from pan, place on paper towel to absorb excess oil. Warm parsnip puree in saute pan over low heat.
Spoon 1 tablespoon warm parsnip puree in center of warm plate. Ladle or spoon port wine fig sauce around parsnip puree. Place scallop on parsnip puree. Place foie gras medallion on scallop, sprinkle sel gris on foie gras. Optional garnish may be a sprig or chervil or chives.
In hot saute pan with no oil, place all whole spices to roast. Roast spices until browned evenly, stirring constantly, cook spices evenly allowing oils and flavors to intensify. When thoroughly browned to the "just before burned" point, remove from pan and allow to cool. When cooled, either grind in coffee or spice grinder or mash with mortar and pestle.
Preheat the oven to 325 degrees F.
In a medium size saucepot, combine all puree ingredients except chives. Mix well, and cover with foil. Place in the oven for approximately 1 1/2 hours, until figs are very tender and liquid has reduced by 1/2.
Remove from oven, puree cooked figs in food processor on medium speed, pulsing until chunky texture is achieved. Texture should be similar to cooked oatmeal, not too chunky, not too smooth, small chunks are okay. Remove from processor and allow to cool.
Add chives. Fig puree may be stored in airtight container in refrigerator for up to 6 weeks.
In medium saucepot, bring the tawny port wine to a simmer and allow to reduce by 1/2. volume. Whisk in the fig puree and lower the heat. Add the butter, cut into small pieces, whisking over low heat until butter emulsifies and sauce is creamy. Season with salt and white pepper. Reserve sauce warm. Do not allow sauce to cool as butter will solidify and if reheated, sauce will break.
In medium saucepot, cover parsnips with water, add pinch of salt, bring to boil, reduce heat to a simmer until parsnips are fork tender. Drain parsnips and reserve cooking liquid. Place parsnips in blender; add butter and 1-ounce of cooking liquid. Puree, add heavy cream and puree again until very smooth. Scrape down sides of blender with spatula. Add salt and white pepper, to taste. Texture should be very smooth with no lumps. Allow to cool, reserve.