Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Cut the butternut squash into chunks, rub with a little olive oil and seasoning and roast Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted. For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and Serve the scallops on a warm plate over the parsnip puree.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
  1. Get 1 large squash
  2. Get Large shallot chopped
  3. Take 3 garlic chopped
  4. Get Pack tarragon chopped(1/2 cup)
  5. Take 4-5 oz Heavy cream
  6. Prepare Salt and white pepper
  7. Take 1 tbsp brown sugar
  8. Make ready Cup dry white wine
  9. Take 2 cups Balsamic vin
  10. Make ready 2-3 tbsp Honey
  11. Take 16 scallops uniform size
  12. Get Crusty French Demi bread
  13. Get Truffle oil
  14. Take Parmesan cheese

Take off the heat and add the parmesan. Use a hand blender or food processor to blitz the When the oil starts to shimmer, carefully lay the scallops in the pan one at a time, like points on. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant worthy. Stick with our flavors of butter, garlic, and basil or try something else.

Steps to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
  1. Add 2 cups balsamic and two good squeezes of honey and reduce by half and set aside. I cool mine and add to a squeeze bottle for drizzling
  2. Peel and dice squash and add to boiling water until tender
  3. Add evo to sauce pan followed by garlic and shallot for a couple and then add two tbsp tarragon for a couple and deglaze with white wine and simmer until wine is mostly reduced. I reserve the rest of the tarragon for processing and plating
  4. Drain squash and add to a food processor along with the garlic, onion tarragon mixture. Season with salt, pepper, 1 tbsp brown sugar, heavy whip and process until smooth, check for seasonings and add salt, pepper and tarragon to taste. Salt is your freind with squash but you can’t take it away so be careful.
  5. Once smooth and taste is where you want it set aside
  6. Slice bread and drizzle with truffle oil and top with shave Parmesan and for baking at 400 right before you sear scallops
  7. Heat pan with evo or butter. Salt and pepper scallops and sear quick until browned and then flip and repeat. You cook too long you will have rubber.
  8. Spread squash sauce on plate, drizzle reduction, top with scallops and reserved tarragon and finish with parmesan toast points.

Fresh thyme, tarragon or something spicy like. I call this a fancy meal because it uses ingredients that are a bit out of the norm. Artichokes, Butternut squash, truffle oil, and Sea Bass! These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion. Sea scallops were on sale, so that's special enough for me!

So that is going to wrap it up with this exceptional food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!