Five Spice Sea Scallop With Seared Foie Gras Served On Parsnip Puree Finished With A Port Wine Fig Sauce

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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

Description

Food Network Invites You To Try This Five Spice Sea Scallop With Seared Foie Gras Served On Parsnip Puree Finished With A Port Wine Fig Sauce Recipe.

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