Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce
- 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
- 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.
- Five Spice:
- 1 tablespoon cinnamon
- 1 tablespoon clove
- 1 tablespoon fennel seeds
- 1 tablespoon star anise
- 1 tablespoon Szechwan peppercorns
- 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.
- Puree:
- 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
- Sauce:
- 3 ounces tawny port
- 3 tablespoons fig puree
- 3 ounces unsalted butter
- 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.
- 1/2 pound parsnips, peeled, sliced
- 1ounce heavy cream
- 2 ounces unsalted butter
- Salt and white pepper
- 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.
salt, spice, gras medallions, white pepper, grapeseed oil, chervil
Taken from www.foodnetwork.com/recipes/five-spice-sea-scallop-seared-foie-gras-parsnip-puree-port-wine-fig-sauce-recipe.html (may not work)