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

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

Recipe courtesy Scott McCarter

Show: The Best OfEpisode: Fine Dining Tables

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on February 20, 2011

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    I have made this for my last two dinner parties and have received rave reviews! I use a Chinese five spice that we order from The Spice House instead of making it.
    It is best to have one person cooking the scallop and another cooking the fois gras so that nothing gets overcooked! Elegant and yummy!

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  • on August 30, 2010

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    This is one of my all time favorite recipes, absolutely to die for. I have had Foie Gras served many ways, but this is simply outstanding. Make extra fig sauce for later......

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  • on July 31, 2008

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    Foie Gras is excellent!
    This recipe is amazing!!!

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  • on December 12, 2007

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    I really enjoyed this recipe, it was fun and pretty simple to cook and with some elegant plating it presents very well.

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  • on April 30, 2007

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    The active recipe was simple and quick. All the work was in the preparation, but made for a fantastic dish. Though not everyone loved the Anise!

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  • on January 18, 2007

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    Made this over the holidays and loved it! A little labor intensive, but worth the effort. To all the foie gras haters: while you are entitled to your opinions, this is not the place for them. This recipe is easily made without foie gras (I personally used a molded mushroom pate because I don't like the flavor of foie gras. People use this website for help with cooking and you do them a dis-service by dragging down a recipe's rating because you disagree with 1 ingredient.

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  • on September 26, 2006

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    Best stuff on the planet. Eat more!

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  • on September 03, 2005

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    This recipe was a crowd pleaser! We made it for 6 people and all were impressed. It was relatively easy to prepare, especially if you have two cooks in the kitchen. It can be pricey for the scallop and foie gras, but it delivers. Serve with a fruity Pinot and wow your guests! The Port Wine Fig Sauce was superb with the scallop and the foie gras. The sauce would be amazing with pork or chicken...if nothing else, just make the sauce.

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