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, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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 simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something that I’ve loved my whole life. They are fine and they look fantastic.

Sprinkle both sides of scallops with salt and pepper. Serve scallops with balsamic reduction dipping sauce. For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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 it.

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

Frozen scallops work in this recipe, too. Adding a bit of creamy butter, garlic and fresh herbs at the end of cooking makes scallops that are Stick with our flavors of butter, garlic, and basil or try something else. To make the purée, heat the butter in a small saucepan and add the squash. Take off the heat and add the parmesan.

Instructions 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.

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. This honey roasted butternut squash recipe is an easy addition to your holiday table! I find butternut squash a PAIN to peel with a standard potato/vegetable peeler, so I do this instead: I cut the squash in half lengthwise, remove the seeds/guts with a spoon, and. Tender pan-seared scallops are simple to make and delightful to eat. These scallops only require five ingredients, and are best served with a side of your choosing (we love risotto, pasta, or grilled asparagus to name a few).

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