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

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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

Five Spice:

1 tablespoon cinnamon

1 tablespoon clove

1 tablespoon fennel seeds

1 tablespoon star anise

1 tablespoon Szechwan peppercorns

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

Parsnip Puree:

1/2 pound parsnips, peeled, sliced

1ounce heavy cream

2 ounces unsalted butter

Salt and white pepper